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Creamy Arugula and Basil Pesto Spaghettini

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Creamy Arugula and Basil Pesto Spaghettini

with grana padano and cajun shrimps

Informations supplémentaires
25 min. | 813 kcal | easy | Spicy, Needs a blender, Even better the next day | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Add the spaghettini and cook for 6-8 minutes. Keep about 0.5 cup of the pasta cooking water. Drain and set aside.
2. Setup Chop the garlic. Coarsely chop the basil. Cut the lemon in half. In a bowl, mix the shrimp with the cajun spices, to taste (caution! spicy) and a drizzle of olive oil.
3. Make the pesto In a blender or using a hand mixer, make a sauce with the basil, the garlic, half of the arugula, the grana padano, the juice of half a lemon and 60 2P | 90 3P ml of olive oil. Mix well and season with salt and pepper.
4. Cook the shrimp In a pan, over medium-high heat, add the shrimps. Cook for 3-4 minutes. Add the garlic and 1 2P | 2 3P tbsp. of butter. Mix well, cook for another 1-2 minute, season with salt and pepper. Remove and set aside.
5. Assemble In the same pan, add the pasta, the pesto, the cream and a little of the pasta cooking water. Mix well.
6. Plate your dish Serve the pesto pasta. Garnish with the shrimp and the rest of the arugula. Bon appétit!
250gShrimps
180gSpaghettini
1unitBasil
2unitGarlic Clove(s)
1unitLemon
40gGrana Padano Cheese
60mlCream 18%
40gArugula
5gCajun Spice Mix
What you need Pot, Strainer, Pan, Blender or Hand mixer.
813 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 73g
24%
fat 41g
63%
cholesterol 193mg
64%
fiber 3g
12%
protein 36g
saturated 11g
55%
sodium 1093mg
46%
sugar 3g
trans 0g