Arugula Pesto Pasta with Garlic Shrimp

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Total Time:

Difficulty:

Easy

I’ve never been someone to buy souvenirs while on vacation, rather I just stock pile ideas for recipes from my meals while traveling and bring them home so I can reminisce about where I’ve been. And that’s exactly where this Arugula Pesto Pasta comes from!

Arugula Pesto Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Perhaps my most favorite meal in all of Italy, a few years back, was at this little beach club off the coast in Positano called Da Adolfo! It’s literally just a tiny beach with a handful of lounge chairs and a small restaurant area right smack on the beach with a couple dozen tables and a LOT of food. I had to call weeks ahead of time to make sure we got a reservation and then the countdown was on! We went for my birthday lunch and ordered almost everything on the entire menu. (pictures here) Peaches with wine, grilled mozzarella on lemon leaves, grilled Branzino, mussels with tomato sauce and this Arugula Pesto Pasta! It’s beyond simple but incredibly memorable and I’ve been making it ever since. While the Arugula Pesto Pasta tastes just as good as our beachside meal in Positano, eating this on my kitchen table doesn’t have quite the same vibe as sitting under an awning on the beach in Italy. Sigh… I’ll just count down the hours until we can go back!

Check out some of my favorite Shrimp Recipes here:

  1. Avocado Shrimp Tostadas 

  2. Coconut Curried Shrimp with Coconut Rice

  3. Creamy Goat Cheese and Shrimp Pasta

  4. Summer Corn Risotto with Shrimp

  5. How to Cook Perfect Shrimp Every Time!

  6. Shrimp Scampi with Couscous

  7. Shrimp and Crab Seafood Rolls

  8. Zucchini Noodles and Grilled Shrimp

  9. Spanish Paella

  10. Avocado Shrimp Quinoa Bowl

  11. Grilled Shrimp with Cilantro Pesto

  12. The Ultimate Garlic Shrimp Scampi

Arugula Pesto Pasta

Gaby
4.8 from 4 votes

Ingredients
  

  • 1/4 cup pine nuts toasted
  • 2 garlic cloves
  • 3 cups firmly packed arugula plus extra for garnish
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 2/3 cup grated pecorino romano cheese plus more for garnish
  • Kosher salt and freshly ground pepper to taste
  • 1 pound linguini

For the Shrimp

  • ½ - ¾ lb medium sized shrimp peeled and de-veined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly cracked black pepper

Instructions
 

  • In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
  • Cook the pasta until al dente. Drain and set aside.
  • Toss the shrimp with the oil, garlic powder as well as salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
  • In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with extra cheese. Serve immediately. Serves 4 to 6.

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35 comments

  1. Monika

    I will just close my eyes and imagine that I am on the beach in Italy. This looks delicious!

  2. Meal Plan // Week 29 – What's Gaby Cooking

    […] – this Arugula Pesto Pasta with Shrimp is calling my name! Let’s all make it and pretend we are in […]

  3. Heather Christo

    I know just the place Gaby- the most romantic perfect beach ever. This pasta looks truly epic- I have to make this as soon as possible!

  4. Sommer @aspicyperspective

    Gaby, I believe I would ask for seconds and thirds of this gorgeous dish!

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    […] of dishes. If you’re a regular here on What’s Gaby Cooking, you know that I throw it on pasta, add it to salads, use it for tacos, roll it up in spring rolls… the list goes on! […]

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    […] Arugula Pesto Pasta with Garlic Shrimp via What’s Gaby Cooking: I’m making homemade pesto for an appetizer this weekend and might just double the recipe, so […]

  7. Summer

    Can I refrigerate leftovers of pasta? My husband doesn’t eat pasta, I know gasp, so there will be leftovers. And as much as I want to eat it all in one sitting I really shouldnt.

  8. monika

    Can’t get to Positano, so this will be the next best thing!!!

  9. Amanda

    This dish looks really good! Just wondering if I can use an immersion blender, as I don’t have a food processor?

    Thanks!

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    […] that arugula pesto pasta we made after our Italy trip a few years ago? Well, I had made it over the holidays and had a TON […]

  11. Tracy

    Just made this! Turned out so great! I could have reduced the amount of pasta I made by a little bit, but otherwise its delicious!

  12. Glenn

    The recipe heading says serves 6-8, but the end of the recipe says serves 4-6, Which is correct? Thank you.

  13. Keeley

    my fave thing ever to eat in the summer. so fresh and delish – I prefer it to basil pesto! added broccoli because #broccoliholic

  14. Ashley Rodriguez

    5 stars
    This is so good, so fast, and so easyyyy.

    I didn’t need to feed that many people so I only made enough pasta for myself and saved the rest of the Pesto in my fridge. I’m excited to try it with other things!

  15. Toni

    I can’t find arugula in store right now – could I sub with a spring mix or something else?! Can’t wait to make!!

  16. Julia

    We have a nut allergy. Can I just omit the pine nuts? Or is there an alternative I could use?

  17. Victoria

    4 stars
    Super yummy Gaby! Arugula is my favorite greens but I’ve never used it in pesto. I enjoyed some pasta with pesto, mushrooms, roasted cherry tomatoes and shrimp then enjoyed the leftover pesto all week. My only small thing is that I enjoyed it all week on everything because the recipe gave me a ton of pesto. Normally no complaints but I cut it down specifically to give me less and it still seemed to give me way more than I would reasonably use for the amount of servings you recommend. Next time I’ll scale down more or plan to freeze some!

  18. Meghan

    Hi Gaby! I have a nut allergy, is there something you could substitute in this recipe for the pine nuts?