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Shrimp Farfalle with Arugula Pesto Recipe

   
 

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     Shrimp Farfalle with Arugula Pesto

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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 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

Instructions
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.


Originally Submitted
11/11/2014





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