- Fresh Baby Arugula
- Some Parsley
- Chopped Garlic
- Toasted Chopped Almonds
- Greated Parm
- Pine Nuts
- Cloves Of Garlic
- Olive Oil
I’ve got fresh baby arugula and some parsley. I wanna make sure there are nicely washed a little lemon chopped garlic toasted chopped almonds olive oil at a little bit more garlic freshly grated parm pasta of your choice I’m using rigatoni you can use whatever your heart desires and you need some salt and that’s really it so let’s get started the very first thing you want to do is get your pot ready with some water and a generous pinch of salt because once that comes to a boil and you add your pasta to it you will be able to get the entire dish made in the time it takes for the pasta to cook because everything comes together you know Belle once you have all your ingredients out in about five minutes or so so, I’m gonna check out my water make sure it’s boiling and I’m gonna add my pasta to it and then I’ll bring you back here..
We’ll put everything else together before we get to the shrimp.we’re gonna go to the pesto so in my food processor. I’m going to add my arugula and my parsley now a traditional pesto it’s a pesto genovese say.I mean there’s so many different kinds of pesto but a pesto genovese it is all basil pine nuts that’s what they’re like the main components of the pesto but I love this particular one because it’s a little bit different arugula provides a little bitterness the parsley is a good complement to the bitterness of the arugula so,I really really like it except for my almond except for usually I like to put a lot more garlic in my pesto you can see here I’m putting a sliver of a clove of garlic so maybe like a quarter of a close because garlic can be quite strong and almost spicy when it’s raw but so is the arugula don’t want to overpower the whole thing with bitterness and spiciness.
I just like to add a little bit and a little goes a long way.I’m also gonna add a squeeze of lemon and a good pinch of salt and I’m gonna just add a little bit of olive oil now to get it going and then I’ll add a little bit a little bit more once it’s where I want it to be so I’m gonna wait to add the part of the very end just pop that in there and pulse it until it’s nice and of course and then.we’ll start drizzling the olive oil more than that because I don’t want it to be too oily and I don’t want it to be too runny. I’m also not making a ton of pesto because this is really really strong so, a little goes a long way that looks really good what I’m gonna do now is I’m just gonna put my parm in and then just give it one.
Last whizz all right pesto is done it is absolutely to die for delicious and you don’t have to just use it with pasta you can certainly just add it to boiled pasta without the shrimp portion of it and it’ll be delicious you can use it as like a dressing for chicken salad potato salad whatever your heart desires because it is that delicious.I’m just letting my garlic saute and just a little bit of olive oil until lightly golden and then. I’m gonna add my shrimp you don’t want to let your garlic go until it’s really Brown just until lightly golden because the darker it gets the more bitter it becomes and I don’t want that nobody wants that nobody wants a bitter garlic. I’m actually gonna keep it exactly where it is now because I can smell that it’s super fragrant I’m gonna add my shrimp and those babies right in and these don’t take very long to cook just keep your eye on them.
5I’m gonna just hit them with a tiny tiniest bit of sauce because everything else is salted the pesto the pasta water so it’s good to go all. I’m gonna do now is let my shrimp cook for just a couple of minutes or until they’re completely cooked through once that’s done if, my pasta is in done yet. I’m gonna turn the heat off I don’t want the shrimp to overcook and I’m gonna beam you back here with a cooked pasta to cook shrimp and we’ll put everything together all right so I just turned my pan and back on because I turned it off so about the shrimp but wouldn’t overcook drains my pasta
I’m gonna add that right in there along with this incredible flavor concoction whatever you want to call it it is not good and you might think there’s not enough fair behold there is remember there’s oil in there so, there’s a lot of delicious really strong flavors see that it’s really unbelievable just give it about. I would say 30 seconds or so you just want the pesto just warm through but you don’t you don’t want it to actually cook so I’m just gonna wait for it to warm through for just a couple of seconds then I’m gonna put it in my flat.
I’m gonna put this all on my platter look how beautiful it’s gonna pop that right into my serving dish I mean it smells unbelievable you gotta trust me on that it smells unbelievably good you can double the recipe to serve a crowd and it’ll be so lovely I’m gonna just sprinkle a little more toasted almonds on top I’m not gonna do any extra cheese because I don’t like too much cheese with the shrimp a little crunch from the almonds is good just wipe that with a little my peen or with your finger mm-hmm this is a party and I’m inviting myself.