Informations supplémentaires
25 min.
|
813 kcal
|
easy
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|
Printable version
1. Cook Pasta
Bring 2½ litres salted water to a boil in a large pot. Once boiling, add spaghetti and cook for 8–10 minutes, or until al dente. Reserve 1 cup pasta water and drain in a sieve.
2. Prepare Ingredients
Peel garlic and trim ends. Chop garlic. Finely chop basil. Cut lemon in half. In a small bowl, combine shrimp, 1 tbsp. of olive oil and cajun spices to preference.
3. Prepare Pesto
In a blender or hand mixer, combine basil, half of the garlic, 4 tbsp. olive oil and half of both the arugula and lemon juice to taste. Season to taste with salt and pepper.
4. Cook Shrimp
Heat a large skillet over medium-high. Once hot, add shrimp and cook for 3–4 minutes. Add the remaining of garlic, 1 tbsp. of butter and mix well. Cook for 1–2 minutes, until shrimp is pink, opaque and an internal temperature of 165°F. Season to taste with salt and pepper. Set aside.
5. Finish Pasta
To the same skillet, add pasta, pesto, cream, 1/4 cup pasta water and toss to coat. Add 1 tbsp. of pasta water until desired consistency is reached.
6. Assemble + Serve
Divide pesto pasta between serving bowls. Cut remaining lemon into wedges and serve on the side. Garnish with shrimp and remaining arugula. Enjoy!
10unitWild Argentina Shrimps
180gSpaghetti
1unitBasil
2unitGarlic Cloves
1unitLemon
5gCajun Spice Mix
60mlCream 18%
40gArugula
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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg