Empty My Fridge
Arugula Pesto Salad Recipe with Shrimp
Ingredients
- Shrimp · peeled1 ½ lb
- Salt
- Black pepper
- Garlic3
- Arugula1 ½ cups
- Basil½ cups
- Walnut¼ cups
- Parmesan cheese½ cups
- Olive oil¼ cups
- Cherry tomato · halved1 lb
- Zucchini2
- Bell pepper1
- Red onion½
Instructions
- Heat a nonstick skillet over medium-high heat and lightly spray with olive oil.
- Add the shrimp and season with a pinch or two of sea salt and pepper as it cooks.
- Cook about 6 to 8 minutes until done, then remove from the skillet and set aside.
- Blend the pesto ingredients (arugula, basil, walnuts, parmesan, garlic, olive oil, water) in a blender or food processor until smooth, then season to taste with salt and pepper.
- In a large bowl, combine the salad vegetables with the cooked shrimp.
- Pour in a generous amount of pesto and toss to coat, then repeat with more pesto.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionCheeseTomatoBell pepperParmesan cheeseRed onionShrimp
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