Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as SPAGHETTONE DI GRAGNANO PESTO DI RUCOLA, GAMBERI MARINATI AL LIME

Gragnano Spaghettoni with Arugula Pesto and Lime-Marinated Shrimp

Name: Gragnano Spaghettoni with Arugula Pesto and Lime-Marinated Shrimp
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 14 oz spaghettoni (about 400 grams); 7 oz fresh arugula (about 200 grams); 3 1/2 oz Parmesan cheese (about 100 grams); 3/4 oz pine nuts (about 20 grams); 1.1 lbs shrimp, peeled and deveined (about 500 grams); 1 garlic clove; 1 lime; 1 small piece of fresh ginger; 1 bunch fresh parsley; as needed Extra-virgin olive oil,; Salt, to taste

Pamy Fatto con amore @Pamyfattoconamore

When you don't have the energy to spend a lot of time at the stove, you can go for a quick, light pasta dish that's still full of flavor...

Pamy Fatto con amore @Pamyfattoconamore

When you don't have the energy to spend a lot of time at the stove, you can go for a quick, light pasta dish that's still full of flavor...

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Ingredients

30 min.

Serves 4 servings

14 ozspaghettoni (about 400 grams)
7 ozfresh arugula (about 200 grams)
3 1/2 ozParmesan cheese (about 100 grams)
3/4 ozpine nuts (about 20 grams)
1.1 lbsshrimp, peeled and deveined (about 500 grams)
1garlic clove
1lime
1small piece of fresh ginger
1 bunchfresh parsley
as neededExtra-virgin olive oil,
Salt, to taste

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Steps

30 min.

1

Blend the arugula with the Parmesan, pine nuts, a pinch of salt, and enough extra-virgin olive oil to make a creamy pesto sauce.
2

Clean the shrimp and marinate them in a bowl with olive oil, salt, chopped parsley, grated ginger, chopped garlic, the juice of one lime, and some lime zest. Let them rest in the refrigerator for at least 2 hours.
3

Cook the pasta in boiling salted water. Meanwhile, quickly sear the shrimp on a grill or in a wok.
4

Drain the pasta while still al dente, add the pesto and a ladle of the cooking water, toss for a minute, and serve with the lime-marinated shrimp.