This combination of ingredients and flavors will surprise you and your palate! Fresh, light, tasty, zesty.. a summery pasta dish that you will love to have again and again.
Ingredients : ( 2 Servings )
200 Gr Casarecce pasta (I used Barilla brand)
4 Cups Arugula
1 Clove Garlic
1/4 Cup Halved Almonds
3 Tbsp. Pecorino Romano Dop ( alternatively Parmigiano Reggiano Dop)
8 Tbsp. Extra Virgin Olive Oil
1 Lemon (take the zest than use the juice)
14 Medium/Large Shrimp
Salt and Pepper
- In a medium tall pot bring water to a boil. Add salt, then the pasta. Stir for a minute then occasionally.
- Meanwhile in a pan add two tbsp. of extra virgin olive oil, warm it up then add six of the chopped shrimp, and the leave the remaining 8 whole to set around the pasta. Sauté the shrimp at high heat for a couple of minutes.Add a pinch of salt and pepper, then squeeze the juice of the lemon. Turn the heat off and put the pan on the side. Preserve the zest of the lemon to sprinkle at the end on top of the pasta.
- In a food processor, add the garlic and almonds. Mix it at high speed for a minute than add the arugula, pecorino cheese and the rest of extra virgin olive oil. Adjust it with a pinch of salt and pepper. Mix it all until it becomes a pesto.
- Pasta is ready to drain, and don’t forget to leave a bit of the pasta water to add into the sauce when you start to toss the pasta. Add the shrimp ragu’ (chopped) and keep the rest of the whole shrimp to garnish the pasta. Mix all, than sprinkle the lemon zest on top. Ready to serve and eat.
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