Instructions

1. Add wooden skewers to a shallow pan and fill with water to soak for 10-15 minutes (you can do this while pasta is cooking)
2. Cook Spaghetti as directed on package, drain and cool down, drizzle with a bit of EVOO to keep it moist
3. In a food processor add Cashews, Garlic, and Ginger, blend 20-30 seconds
4. Add Arugula, Basil, Salt, and slowly add in the EVOO while blending until it’s a creamy consistency and set aside
5. Add Shrimp to long wooden skewers leaving enough room on the end to hold onto while deep frying (I used about 3 Shrimp on each skewer)
6. Line Spaghetti up in a single layer (roughly the width of the Shrimp Skewer) over a cutting board
7. Place Shrimp Skewer over Spaghetti and carefully roll Spaghetti over, covering the Shrimp
8. Repeat with each skewer
9. Add each skewer one at a time to a preheated 375 degree deep fryer using oil of choice
10. Cook 2 minutes for each skewer or until Shrimp is completely cooked
11. Add Cashew Arugula Pesto mixture to a plate and place Shrimp Skewers on top for dipping
12. Buon Appetito!