SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
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Ronald Virat
[email protected]This salad is a great way to get your kids to eat their vegetables. The arugula pesto is a great way to hide the taste of the arugula.
Jason Broach
[email protected]I'm not a huge fan of seafood, but I really enjoyed this salad. The shrimp was cooked perfectly and the arugula pesto was delicious.
Tika devi regmi
[email protected]This salad is perfect for a summer picnic or potluck. It's light and refreshing, but also filling and satisfying.
Melissa Williamson
[email protected]I've made this salad several times and it's always a winner. The dressing is so creamy and flavorful and the arugula pesto adds a nice touch of spice.
Sharon Melville
[email protected]This salad is a great way to use up leftover shrimp and potatoes. It's also a healthy and delicious meal.
Sultan Miya
[email protected]I'm not a big fan of arugula, but I really enjoyed this salad. The pesto was delicious and the shrimp and potatoes were cooked perfectly.
Kendyl Colmyer
[email protected]This salad is so easy to make and it's always a hit with my family and friends. I love the creamy dressing and the arugula pesto adds a nice touch of flavor.
Emir Selmani
[email protected]I followed the recipe exactly and the salad turned out great! The only thing I would change is to add a little more salt and pepper to the dressing.
Tony Mirza
[email protected]This salad is amazing! The combination of flavors is perfect and the arugula pesto is to die for. I highly recommend this recipe.
Evaj Martin
[email protected]I love this recipe! The arugula pesto is so flavorful and the shrimp and potatoes are cooked perfectly. I will definitely be making this again.
Bir bhdur Tamang
[email protected]This shrimp and potato salad with arugula pesto is a delightful dish that combines fresh, vibrant flavors with a creamy, tangy dressing. The shrimp is cooked perfectly, tender and succulent, while the potatoes are soft and flavorful. The arugula pest