We are in that weird beginning-of-fall/end-of-summer phase right now, where the weather can be anywhere from 50-80 degrees. So my weeknight dinners are just as random. I keep going in between comfort food choices like Mushroom and Sausage Ragu over Polenta to lighter meals like Autumn Apple Salad with Cinnamon Honey Dijon Dressing. So sticking with tradition and flip flopping again, after posting a recipe for Pumpkin Cake Bites earlier this week, I bring you a seafood pasta recipe with pesto!
This recipe uses arugula as the primary ingredient in the pesto, so it’s really perfect for this time of year. It also comes together in no time (which is why I love meals that use pesto) while adding such freshness to a recipe.
Ingredients:
- 1 cup uncooked mini rotini
- 1 1/2 cups arugula
- 1/4 cup basil leaves, plus more for garnish
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 garlic clove
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon butter
- 1 pound large shrimp, peeled and deveined
- 1/4 cup white wine
Cook the pasta according to package directions. Drain the pasta in a colander over a bowl, reserving 1/3 cup cooking liquid.
While waiting for the pasta to cook, add the arugula, basil, cheese, pine nuts, pepper, salt, and garlic to a food processor and pulse 6 times.
Turn the processor on low and drizzle 2 tablespoons olive oil through the food chute, processing until smooth.
Heat a saute pan over medium-high heat, coating with olive oil, add in 1 tablespoon butter. Add the shrimp and cook for 5 minutes or until golden, turning once half way through. Remove the shrimp from the pan using a slotted spoon and set aside.
Add white wine to the pan over medium high heat. Cook until mostly evaporated (this takes no time at all, the hot pan will almost immediate evaporate most of the wine). Add the basil mixture and reserved pasta water. Bring to a simmer and remove from heat.
Add the pasta and shrimp to the pan, tossing to coat.
Garnish with basil and serve.
We absolutely inhaled this dish. The sauce looks like a light coating on the dish but really delivers flavor and tastes so fresh!
- 1 cup uncooked mini rotini
- 1 1/2 cups arugula
- 1/4 cup basil leaves, plus more for garnish
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 garlic clove
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon butter
- 1 pound large shrimp, peeled and deveined
- 1/4 cup white wine
- Cook the pasta according to package directions. Drain the pasta in a colander over a bowl, reserving 1/3 cup cooking liquid.
- While waiting for the pasta to cook, add the arugula, basil, cheese, pine nuts, pepper, salt, and garlic to a food processor and pulse 6 times.
- Turn the processor on low and drizzle 2 tablespoons olive oil through the food chute, processing until smooth.
- Heat a saute pan over medium-high heat, coating with olive oil, add in 1 tablespoon butter. Add the shrimp and cook for 5 minutes or until golden, turning once half way through. Remove the shrimp from the pan using a slotted spoon and set aside.
- Add white wine to the pan over medium high heat. Cook until mostly evaporated (this takes no time at all, the hot pan will almost immediate evaporate most of the wine). Add the basil mixture and reserved pasta water. Bring to a simmer and remove from heat.
- Add the pasta and shrimp to the pan, tossing to coat.
- Garnish with basil and serve.
What do you think?