Shrimp Farfalle With Arugula Pesto Recipe

Name: Shrimp Farfalle With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked mini farfalle; 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 1/2 pounds medium shrimp, peeled and deveined; 1/4 cup white wine

Servings: persons

1 cup uncooked mini farfalle
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 1/2 pounds medium shrimp, peeled and deveined
1/4 cup white wine

1
In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
2
Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times. With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
3
Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 5 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil.
4
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388

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 11 ingredients. The key ingredients include: 1 cup uncooked mini farfalle, 1 1/2 cups arugula, 1/4 cup basil leaves, plus more for garnish, 3 tablespoons grated Parmigiano-Reggiano cheese, and more.

Yes, Shrimp Farfalle With Arugula 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.

Shrimp Farfalle With Arugula Pesto

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