Spaghetti With Arugula Pesto And Seared Jumbo Shrimp Recipes

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LEMON SPAGHETTI WITH JUMBO SHRIMP



Lemon Spaghetti with Jumbo Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
2 tablespoons capers, fried briefly in a little olive oil

Steps:

  • For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
  • For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
  • While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

SPAGHETTI WITH SHRIMP AND ARUGULA



Spaghetti with Shrimp and Arugula image

Categories     Pasta     Quick & Easy     Shrimp     Arugula     White Wine     Summer     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 9

8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest
freshly ground black pepper
1/2 pound large shrimp (about 20), shelled and deveined
2 tablespoons dry white wine
2 cups chopped arugula (about 1 bunch)

Steps:

  • In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
  • In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
  • Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
  • In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.

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