Ingredients

The following ingredients have 4 Servings
  • 3 cups arugula (packed)
  • 2 cups baby spinach (packed)
  • ¼ cup basil
  • 1 clove garlic
  • ½ cup walnuts (plus more for garnish)
  • ½ cup Parmesan cheese (freshly grated, plus more for garnish)
  • 1 teaspoon kosher salt (divided)
  • ½ cup extra-virgin olive oil (divided)
  • 8 ounces spaghetti (dried noodles)
  • 1 pound shrimp (peeled and deveined, 16-20 count size)
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 cup baby tomatoes (cut in half)

Instruction

  • To make the pesto add arugula, spinach, basil, garlic, walnuts, cheese, and ¾ teaspoon salt to a blender. Process until greens begin to break down, 30 seconds.
  • With the blender running, slowly add six tablespoons of olive oil to the pesto. Process until a smooth pesto with some particulates is formed, 15 to 30 seconds. Season with more salt and pepper as desired. Set aside.
  • Cook pasta according to manufacturer's directions. Drain and set aside. Meanwhile, make the shrimp.
  • In a medium-sized bowl, combine shrimp, ¼ teaspoon salt, paprika, and ¼ teaspoon pepper.
  • Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the shrimp in a single layer.
  • Cook shrimp 2 minutes on each side, until no longer translucent and the flesh is pink. Season with salt and pepper as desired.
  • In a large bowl or pan toss pasta with pesto sauce.
  • Portion out pesto pasta on a plate. Add shrimp and tomatoes. Garnish with Parmesan cheese and chopped walnuts.