Pan-Fried Shrimp with Lemony Pea Pesto Recipe

Name: Pan-Fried Shrimp with Lemony Pea Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons pine nuts; 1/2 pound shelled fresh young peas (2 cups); 3/4 cup freshly grated Parmigiano-Reggiano cheese; 1 garlic clove, crushed; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 tablespoon plus 1 teaspoon fresh lemon juice; Kosher salt; Pepper; 12 jumbo shrimp (1 pound), shelled and deveined; 4 cups baby arugula (2 ounces)

Servings: persons

3 tablespoons pine nuts
1/2 pound shelled fresh young peas (2 cups)
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove, crushed
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
Kosher salt
Pepper
12 jumbo shrimp (1 pound), shelled and deveined
4 cups baby arugula (2 ounces)

1
In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden, about 5 minutes.
2
Transfer to a plate and let cool completely.
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
Season with salt and pepper.
5
In a large nonstick skillet, heat 2 tablespoons of the olive oil.
6
Season the shrimp with salt and pepper.
7
Add half of the shrimp to the skillet and cook over moderately high heat for 3 minutes.
8
Turn the shrimp over, reduce the heat to moderate and cook until golden outside and white throughout, 2 to 3 minutes longer.
9
Repeat with another 2 tablespoons of the olive oil and the remaining shrimp.
10
Toss the arugula with the remaining 1 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt and pepper.
11
Spread the pea pesto on plates, top with the shrimp and arugula and serve.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons pine nuts, 1/2 pound shelled fresh young peas (2 cups), 3/4 cup freshly grated Parmigiano-Reggiano cheese, 1 garlic clove, crushed, and more.

Yes, Pan-Fried Shrimp with Lemony Pea Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Shrimp with Lemony Pea Pesto

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