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Shrimp Farfalle with Arugula Pesto

Photo: Jennifer Causey; Styling: Lindsey Lower

 

Yield Serves 4 (serving size: 1 cup)
Arugula instills this pesto with a peppery bite that pairs beautifully with supple, slightly sweet shrimp.

Ingredients

  • 1 cup uncooked mini farfalle
  • 1 1/2 cups arugula
  • 1/4 cup basil leaves, plus more for garnish
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons pine nuts
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 garlic clove
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup white wine

Nutrition Information

  • calories 404
  • fat 15 g
  • satfat 2.2 g
  • monofat 7.4 g
  • polyfat 2.6 g
  • protein 31 g
  • carbohydrate 33 g
  • fiber 7 g
  • cholesterol 218 mg
  • iron 1 mg
  • sodium 432 mg
  • calcium 158 mg

How to Make It

  1. In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.

  2. Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times. With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.

  3. Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 5 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov