Pesto shrimp pasta

I like to make pesto fresh, but of course you can buy it already made to make the recipe easier. However, if you want to make it fresh, the ingredients you will need are:

  • 2 cloves garlic
  • 1/4 cup walnuts (toasted – think mise en place!)
  • 1 cup arugula leaves
  • 1 cup parsley leaves
  • 6 tablespoons extra-virgin olive oil, plus more for cooking shrimp

For the pasta and shrimp:

  • 2 tablespoons ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • black pepper
  • 1 pound dried linguine or spaghetti
  • 1 1/2 pounds peeled and deveined shrimp
  • 1/2 teaspoon sea salt

To make pesto, combine garlic, walnuts, arugula, parsley and olive oil in the bowl of a food processor. Pulse until smooth. Transfer to a large serving bowl and stir in ricotta, Parmesan cheese and black pepper. Then bring a large pot of water to a boil and cook pasta. Drain, reserving some water. Stir 1 tablespoon of the reserved pasta cooking water into the pesto. Add pasta to pesto, stir to combine and cover to keep warm. While pasta cooks, cook shrimp over the stove in olive oil, cook for 1-2 minutes, flip, then cook an additional 1-2 minutes. Add to pasta and pesto. Toss to combine and serve.


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