Best 6 Pan Seared Shrimp And Arugula Pesto Recipes

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

Steps:

• In a large skillet, saute shrimp and garlic in oil for 3 minutes. Add wine and seasoning; cook and stir 3-5 minutes longer or until shrimp turn pink. Serve with rice; sprinkle with parsley.

SHRIMP WITH ARUGULA PESTO RISOTTO

Steps:

• To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
• Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
• Add the pesto to the risotto and mix well. Cook another minute.
• Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.

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.

SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
• Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
• Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
• Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.

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.