The Pioneer Woman Tasty Kitchen
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Crispy Shrimp Pasta with Arugula Pesto Cream Sauce

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A delicious pasta dish that can be thrown together quickly!

Ingredients

  • FOR THE SHRIMP AND PASTA:
  • ½ pounds Whole Wheat Pasta
  • 1 pound Raw Peeled And Deveined Shrimp (tails Removed)
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ½ teaspoons Garlic Powder
  • 3 Tablespoons All-purpose Flour
  • 2 Tablespoons Olive Oil
  • Fresh Grated Parmesan Cheese, To Serve
  • _____
  • FOR THE PESTO:
  • 1 clove Garlic
  • 1 bag (6 Oz. Bag) Fresh Arugula
  • ⅓ cups Asiago Cheese
  • ¼ cups Olive Oil (more, If Needed)
  • Salt And Pepper, to taste
  • ¼ cups Heavy Cream

Preparation

For the shrimp and pasta:

Boil water for pasta and begin to cook according to directions.

Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2–3 minutes per side. Drain cooked pasta and add pasta to the shrimp. Top with pesto. To serve, garnish with fresh parmesan.

For the pesto:

In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil one tablespoon at a time until the pesto becomes smooth. Taste and season with salt and pepper if desired. Add pesto to a large bowl and stir in cream, using a large spoon. Add to shrimp and pasta when ready.

3 Comments

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Evita on 5.9.2011

This sounds so yummy! The arugula in our garden grows like crazy and I am always looking for ways to use it (besides in a salad)!

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redheadedfoodie on 3.19.2011

sounds great, girl!

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danabnsn on 3.19.2011

The pesto directions include stirring in cream but there isn’t any cream listed in the ingredients. How much cream?

One Review

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Lauren on 3.28.2011

I am amending my initial review of 1 star.

Initial review: I made this last night. The shrimp was really good and went well with the whole wheat fettucini. The pesto was a bit disappointing. I love arugula but this had a bit of a wheatgrass taste to it. I won’t make this sauce again.

Amended review: I had the leftovers for lunch today and it was SO much better. Maybe the ingredients just needed sometime to meld together; the leafy wheatgrass taste was completely gone and the spicy arugula and olive oil flavors completmented the shrimp and whole wheat pasta very well. I modified the recipe a bit as we didn’t have cream; I used whole milk and just a bit of Earth Balance butter instead. Also, I love when shrimp is dredged in flour before cooking, but I left this out as I figured there were enough carbs from the pasta. I will make this again the night before and pack up for lunch.

Also, the recipe says serves 3, but we definitely got about 5-6 servings from this, which seems about right with 1/2 lb of pasta and 1 lb of shrimp.

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