Pan Seared Shrimp And Arugula Pesto Recipes

SHEET PAN ARUGULA PESTO SHRIMP MEAL PREP

Steps:

• Preheat oven to 350 F. Prepare a large sheet pan with parchment paper.
• Place the sliced zucchini's in a layer on the sheet pan. Sprinkle with garlic powder, salt and pepper.
• In a blender, place the arugula, macadamia nuts and extra virgin olive oil. Blend on high until smooth. Add additional olive oil as needed to meet desired consistency.
• Place the shrimp in a mixing bowl with the pesto, reserving a ¼ of the pesto for after baking.
• Coat the shrimp well with the pesto then transfer to the sheet pan and place in an even layer.
• Bake at 350 F 20-22 minutes until shrimp are pink.
• Remove from the oven and place in meal prep containers. Place the extra pesto over the shrimp as desired.

SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP

Steps:

• Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
• Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
• Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
• Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.

PAN-SEARED SHRIMP AND ARUGULA PESTO

Steps:

• 1. Bring stock to simmer and keep over low heat. 2. Heat 1T oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. Add shrimp to pan, cook 1 minute. Remove pan from heat. 3. Heat remaining T oil in large saucepan over medium heat. Add shallots, garlic to pan, cook 5 minutes, stirring frequently. Add rice, cook 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir remaining stock, 1/2 cup at a time, stirring frequently (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining salt and pepper. Remove from heat; stir in arugula and basil.

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES

Steps:

• In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.