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Pasta with arugula pesto, oven tomatoes, and spicy shrimp

Based on 8 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Arugula gives this pesto a more peppery aroma than the classic basil pesto. Served with spicy jumbo shrimp and sweet oven-baked cherry tomatoes, this is a delicious seafood pasta. If your cherry tomatoes are still on the vine, leave them on for a nice visual touch.”

Difficulty

Easy 👌

Ingredients

Servings:-2+
300 g spaghetti
20 g arugula
250 g cherry tomatoes
10 jumbo shrimp
2 cloves garlic
chili
50 g Parmesan cheese
9 tbsp olive oil
2 tbsp pine nuts
10 g basil
1 tsp lemon juice
70 ml pasta water
salt
pepper
arugula (for serving)
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • grater
  • baking dish
  • frying pan
  • pot (large)
  • food processor
  • cooking spoon

Nutrition per serving

Cal
1357
Protein
36 g
Fat
77 g
Carb
135 g
  • Step 1/5

    Preheat oven to 200°C / 400°F. Finely slice garlic. Slice chili into fine rings. Grate Parmesan cheese and set aside.
    • 2 cloves garlic
    • chili
    • 50 g Parmesan cheese
    • oven
    • knife
    • cutting board
    • grater

    Preheat oven to 200°C / 400°F. Finely slice garlic. Slice chili into fine rings. Grate Parmesan cheese and set aside.

  • Step 2/5

    To prepare the roasted tomatoes, combine cherry tomatoes with olive oil, salt, and pepper in a baking dish. Transfer to the oven and roast at 200°C / 400°F for approx. 12 min. Add pine nuts to a small, dry pan and toast over medium-low heat, then set aside.
    • 250 g cherry tomatoes
    • 2 tbsp olive oil
    • 2 tbsp pine nuts
    • salt
    • pepper
    • baking dish
    • frying pan

    To prepare the roasted tomatoes, combine cherry tomatoes with olive oil, salt, and pepper in a baking dish. Transfer to the oven and roast at 200°C / 400°F for approx. 12 min. Add pine nuts to a small, dry pan and toast over medium-low heat, then set aside.

  • Step 3/5

    Bring a pot of salted water to a boil. Cook spaghetti until al dente, according to packaging instructions. To make the pesto, blend arugula, basil, olive oil, lemon juice, toasted pine nuts, parmesan cheese, and half of the sliced garlic in a food processor. Season with salt and pepper. Drain the pasta and reserve some of the cooking water.
    • spaghetti
    • 20 g arugula
    • 10 g basil
    • 5 tbsp olive oil
    • 1 tsp lemon juice
    • 70 ml pasta water
    • pot (large)
    • food processor

    Bring a pot of salted water to a boil. Cook spaghetti until al dente, according to packaging instructions. To make the pesto, blend arugula, basil, olive oil, lemon juice, toasted pine nuts, parmesan cheese, and half of the sliced garlic in a food processor. Season with salt and pepper. Drain the pasta and reserve some of the cooking water.

  • Step 4/5

    In the meantime, heat olive oil in a frying pan on medium high heat. Season the jumbo shrimp. Then, add to the pan and sauté for approx. 2 min, until they change color. Flip the shrimp one more time, add remaining garlic and chili, and fry for another minute, then remove from heat.
    • 2 tbsp olive oil
    • 10 jumbo shrimp
    • cooking spoon

    In the meantime, heat olive oil in a frying pan on medium high heat. Season the jumbo shrimp. Then, add to the pan and sauté for approx. 2 min, until they change color. Flip the shrimp one more time, add remaining garlic and chili, and fry for another minute, then remove from heat.

  • Step 5/5

    Toss cooked spaghetti and pesto, adding pasta cooking water as needed to achieve a creamy consistency. Divide pasta onto plates. Serve with shrimp, oven-baked tomatoes, and some fresh arugula. Enjoy!
    • arugula (for serving)

    Toss cooked spaghetti and pesto, adding pasta cooking water as needed to achieve a creamy consistency. Divide pasta onto plates. Serve with shrimp, oven-baked tomatoes, and some fresh arugula. Enjoy!