In the Kitchen: Avocado Arugula Pesto with Grilled Shrimp

The Rhode Show
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Wednesday, singer Billy Gilman took a break from the stage to share a favorite recipe with us.  He is in the Rhode Show kitchen making Avocado Arugula Pesto with Grilled Shrimp.

Ingredients

  • 1 pound linguine pasta
  • 2 Medium avocados, halved, peeled, and seeded 9 about 12 ounces total)
  • 3 cups baby arugula leaves (3 ounces)
  • 1 packed cup fresh basil leaves
  • 1 cup pine nuts
  • 3 tablespoons fresh lime juice (from 2 large limes)
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated parmesan (4 ounces)
  • 2 cups good extra virgin olive oil

Ingredients for Shrimp

  • 1 pound of raw shrimp (whatever kind and however prepared)
  • 1/3 cup olive oil
  • 1 tablespoon basil finely chopped (you can use dry)
  • 1 clove garlic
  • Pinch salt
  • Pinch of pepper
  • (marinate, best overnight. A few hours will do the trick too)

Directions:

  1. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
  2. In a large pot, boil pasta according to package. Always suggested to cook Al Dente. Drain pasta but reserve a cup of starchy cooked pasta water.
  3. Pour the pesto over the pasta and toss together. Add the cheese and toss together until coated, adding the pasta water, as needed, to loosen the sauce.
  4. Take shrimp out of marinade. On medium high, heat a grill pan and cook shrimp for 1 to 1 1/2 minutes per side.
  5. Garnish pasta dish with shrimp.
  6. Enjoy!!

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