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Arugula Pesto Pasta with Garlic Shrimp

Serves Two-Three

The Ingredients


  • 1/8 cup pine nuts toasted

  • 1 garlic cloves

  • 1.5 cups firmly packed arugula

  • 6 tbsp extra-virgin olive oil

  • 1 teaspoons fresh lemon juice

  • 1/3 cup grated parmesan cheese, plus more for garnish

  • sea salt and ground pepper, to taste

  • 1 cup cooked whole wheat pasta

  • Another 3 cups arugula for salad

For the Shrimp

  • 1/2 lb medium sized shrimp peeled and de-veined

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • sea salt and pepper, to taste

The Instructions

  • In a blender (or food processor), combine the pine nuts and garlic and blend until fine. Add the arugula and pulse until coarsely chopped. Then, slowly add the olive oil & blend until the mixture is smooth.

  • Next, add the lemon juice and parmesan. Pulse.

  • Transfer the pesto into a small bowl and add s + p as needed.

  • Cook the pasta according to the package directions. Drain and set aside.

  • Toss the shrimp with the oil, garlic powder, s + p. Sauté for about 3 minutes on each side until pink and fully cooked.

  • In a large bowl, toss the pasta and pesto. Place the pasta over a bed of arugula, and top with shrimp and extra parmesan. Mmmm!


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