1 pound dried whole wheat linguine or spaghetti
Cup walnuts 1 / 4, toasted
1 cup packed arugula leaves
6 tablespoons extra virgin olive oil, a little more for grilling shrimp
1 cup packed parsley leaves
2 tablespoons Parmigiano-Reggiano
2 tablespoons reduced fat ricotta cheese
Ground black pepper, to taste
2 cloves garlic
1 1 / 2 pounds shrimp peeled and deveined medium or large
1 / 2 teaspoon sea salt

Preparation method

To make the pesto, combine garlic, nuts, arugula, parsley and olive oil in the bowl of a food processor. Pulse until smooth, scraping down sides of bowl occasionally. Transfer to large bowl and stir in ricotta cheese, Parmigiano Reggiano and black pepper. Set aside.

Bring a pot of water to a boil and add the linguine. Cook, stirring occasionally, until al dente, following package instructions for timing. Drain, the water reserve. Mix 1 tablespoon of reserved pasta cooking water to pesto. Add the pasta with pesto, stir and cover to keep warm.

While pasta is boiling, preheat the grill to medium-high heat. Thread shrimp onto skewers, drizzle with oil and season with salt and pepper. Grill shrimp, flipping once, until golden brown and cooked through, 3-4 minutes. Remove shrimp from skewers and add to pasta and pesto. Mix well and serve.

Recipe terms for this post:

creamy mushroom risotto mushroom risotto recipe Riceps

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