Pan-Fried Shrimp with Lemony Pea Pesto

1. 1

   In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden, about 5 minutes.

2. 2

   Transfer to a plate and let cool completely.

3. 3

   In a food processor, combine the toasted pine nuts, the peas, cheese, garlic, 1/4 cup of the olive oil and 1 tablespoon of the lemon juice and puree until a coarse, thick pesto forms.

4. 4

   Season with salt and pepper.

5. 5

   In a large nonstick skillet, heat 2 tablespoons of the olive oil.

6. 6

   Season the shrimp with salt and pepper.

7. 7

   Add half of the shrimp to the skillet and cook over moderately high heat for 3 minutes.

8. 8

   Turn the shrimp over, reduce the heat to moderate and cook until golden outside and white throughout, 2 to 3 minutes longer.

9. 9

   Repeat with another 2 tablespoons of the olive oil and the remaining shrimp.

10. 10

    Toss the arugula with the remaining 1 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt and pepper.

11. 11

    Spread the pea pesto on plates, top with the shrimp and arugula and serve.

* Per serving · 4 servings · Values may vary.