Pan Seared Shrimp And Arugula Pesto Recipes

SHEET PAN ARUGULA PESTO SHRIMP MEAL PREP

Sheet Pan Arugula Pesto Shrimp Meal Prep image

Fresh arugula is blended with macadamia nuts for an herby pesto that dresses up shrimp. Baked on a sheet pan with zucchini, this under 20-minute meal is one everyone should have in their meal prep rotation!

Provided by Meal Prep on Fleek

Categories Lunch

Time 30m

Number Of Ingredients 7

Ingredients

1 pound Shrimp
1 cup arugula (fresh)
1/2 cup raw macadamia nuts
1/8 cup olive oil
2 medium zucchini (sliced into coins)
1/2 tsp Garlic Powder
salt & pepper (to taste)

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.

Nutrition Facts : ServingSize 1 meal, Calories 384 kcal, Carbohydrate 5 g, Protein 26 g, Fat 25 g

SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish

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

PAN-SEARED SHRIMP AND ARUGULA PESTO image

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 cups chicken stock
2 T olive oil
1 lb large shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shallots
6 garlic cloves, minced
1 cp uncooked carnaroli or arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan
2 T butter
3 C baby arugula
1/2 cup thinly sliced fresh basil

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

Sautéed Shrimp with Arugula and Tomatoes image

You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g

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