Arugula Salad with Pesto Shrimp
Ingredients
The salad
-
8
cups
baby arugula
-
2
cups
cherry tomatoes
-
½
cup
canned cannellini beans
-
⅛
cup
freshly shaved Parmesan cheese
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
½
lemon
juice
The shrimp
-
½
pound
raw jumbo shrimp
-
4
tablespoons
olive oil
-
2
cloves
garlic
-
¼
teaspoon
red pepper flakes
-
¼
cup
pesto
The garnish
Instructions
- Thaw the shrimp and pat dry.
- Marinate shrimp with olive oil, garlic, salt, pepper, and red pepper flakes for 20-30 minutes.
- Heat a skillet and cook shrimp in batches until opaque, then set aside.
- In the same skillet, add remaining oil, garlic, and tomatoes, cooking until tomatoes soften.
- Combine cooked shrimp with pesto and set aside.
- Toss arugula with olive oil and lemon juice.
- Top arugula with Parmesan, beans, tomatoes, and shrimp mixture.
Nutrition Facts (estimated)
Servings
2-4
Calories
583
Total fat
43g
Total carbohydrates
26g
Total protein
26g
Sodium
1364mg
Cholesterol
150mg
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