Pan-Fried Shrimp with Lemony Pea Pesto

The pea, pine nut and Parmesan pesto for this fast shrimp dish would also make a great dip for crudités.

  • Total Time:
  • Servings: 4

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  • 3 tablespoons pine nuts
  • 1/2 pound shelled fresh young peas (2 cups)
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 garlic clove, crushed
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Kosher salt
  • Pepper
  • 12 jumbo shrimp (1 pound), shelled and deveined
  • 4 cups baby arugula (2 ounces)

How to make this recipe

  1. In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden, about 5 minutes. Transfer to a plate and let cool completely.

  2. In a food processor, combine the toasted pine nuts, the peas, cheese, garlic, 1/4 cup of the olive oil and 1 tablespoon of the lemon juice and puree until a coarse, thick pesto forms. Season with salt and pepper.

  3. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add half of the shrimp to the skillet and cook over moderately high heat for 3 minutes. Turn the shrimp over, reduce 
the heat to moderate and cook until golden outside and white throughout, 2 to 3 minutes longer. Repeat with another 2 tablespoons of the olive oil and the remaining shrimp.

  4. Toss the arugula with the remaining 1 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt and pepper. Spread the pea pesto on plates, top with the shrimp and arugula and serve.

Contributed By Photo © Con Poulos Published April 2015

1029970 recipes/pan-fried-shrimp-lemony-pea-pesto 2015-03-16T23:15:30+00:00 Dominic Quirke stir-frying|4|fast|gluten-free|weeknight-dinner april-2015 recipes,pan-fried-shrimp-lemony-pea-pesto 1029970

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