Spaghetti with arugula pesto sauce and king prawns
6 servings
30 minutes
Spaghetti with arugula pesto and royal shrimp is a refined dish of Italian cuisine that combines the freshness of greens and a marine aroma. Arugula pesto adds a rich, slightly nutty flavor with a spicy bitterness, while sautéed royal shrimp contribute tenderness and sophistication. The recipe's origins trace back to Italy, where traditional basil pesto inspired chefs to experiment with other herbs. This dish is perfect for a festive dinner or romantic evening when you want to enjoy the harmony of flavors and exquisite texture. A light lemon accent and fresh parsley complete the composition, adding refreshing notes. Such a treat not only delights the palate but also creates an atmosphere of the Mediterranean coast—warm, cozy, and inviting.
1
Mix arugula and garlic in a food processor. While continuously blending, gradually add 120 ml of olive oil. Blend thoroughly. Transfer the pesto to a large bowl and add parmesan. Season with salt and pepper to taste.
- Arugula: 200 g
- Garlic: 1 clove
- Olive oil: 150 ml
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
2
Clean the shrimp. Heat the pan over high heat. Cut the backs of the shrimp tails with a knife. Spray the shrimp with oil and sprinkle with salt. Fry the shrimp for 3 minutes on each side and transfer to a separate plate.
- Peeled king prawns: 500 g
- Olive oil: 150 ml
- Salt: to taste
3
Meanwhile, boil the pasta in a large pot of salted boiling water. Drain the water, leaving 120 ml of liquid for the sauce.
- Spaghetti: 500 g
- Salt: to taste
- Olive oil: 150 ml
4
In a large bowl, mix the pasta with pesto sauce, adding 1 tablespoon of liquid to moisten. Top with shrimp. Sprinkle with lemon zest and parsley.
- Spaghetti: 500 g
- Olive oil: 150 ml
- Peeled king prawns: 500 g
- Lemon zest: to taste
- Parsley leaves: 10 bunchs