Yield: 6 servings
* 2 cups fresh arugula
* 1 garlic clove
* 1/2 cup plus 2 tablespoons olive oil
* 1/2 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 1 pound jumbo shrimp
* 1 pound spaghetti
* Lemon zest, for garnish
* 10 parsley leaves, chopped, for garnish
Blend the arugula and garlic in a food processor until finely chopped.
With the machine running, gradually add 1/2 cup of oil, processing
until well blended. Transfer the pesto to a large bowl. Stir in the
Parmesan. Season with salt and pepper, to taste.
Prepare the grill (high heat). Using a knife, cut the back of the
shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the
shrimp until just cooked through, about 3 minutes per side. Transfer
the shrimp to a plate.
Meanwhile, cook the pasta in a large pot of boiling salted water until
tender but still firm to the bite, stirring occasionally, about 8
minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the pesto in the large bowl to coat, adding the
reserved cooking liquid 1 tablespoon at a time to moisten. Top with
the grilled shrimp. Garnish with the lemon zest and parsley.