Fusilli with Arugula Pesto, Vegetables, Shrimp

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Fusilli with arugula pesto, vegetables, shrimp is a perfect dinner for an accommodating host or hostess, due to how versatile this recipe is. Within the recipe you can skip the pancetta all together if cutting calories or if you have a kosher diet. Also you may swap out the shrimp with chicken.  This meal captures the taste of summer with sautéed summer squash, zucchini, shallots, and corn preferably bought at a local farmers market.  Adding in fresh shrimp or chicken to this a meal will fill you up but not full up your day preparing it.  While you are boiling your pasta you can shell and devein your shrimp and begin to sauté the shrimp or chicken.  Garnished with basil leaves shredded Parmesan cheese, a vibrant green arugula pesto and red pepper flakes (optional) this colorful plate is very ascetically appeasing too! I haven’t even gotten to the best part...this meal can be prepared earlier and set out and served at room temperature.

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Fusilli with Arugula Pesto, Vegetables, Shrimp

fusilli-with-arugula-pesto-vegetables-shrimp-ingredients

Ingredients: pancetta, shrimp, fusilli pasta, zucchini, summer squash, corn, arugula pesto, parmesan cheese, vegetable oil, extra-virgin olive oil, salt, red pepper flakes.

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Dice pancetta into 1/2-inch cubes.

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Heat cast iron skillet over medium heat for 1 minute, add pancetta and cook slowly for 5 minutes, until crisp.

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Transfer pancetta onto a paper towel.

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Peel shallot.

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Dice shallot finely.

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Sauté shallot in rendered fat for 3-5 minutes, until softened. Transfer to a bowl in which your pasta will be served.

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Cut zucchini and summer squash in half lengthwise, then slice the halves into half moons.

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Sauté zucchinis in the same pan for 5 minutes, add extra vegetable oil if the pan is dry. Season with salt and pepper. Transfer to pasta bowl.

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Stand the corn picked-side up on top of the cutting board and using a sharp knife, slice down along the cob.

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Sauté in the same pan for 3-4 minutes, season with salt. Add to pasta bowl.

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Peel the shrimp.

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Using a small sharp knife, devein the shrimp by making a shallow slit down the middle of the back to expose the black intestine. Lift it up with knife's tip and discard.

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Sauté in the same pan about 1 to 1/2 minute per side, season with salt and pepper.

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Cook pasta according to packaging instructions until al dente, transfer pasta to a bowl. Add arugula pesto and shrimp, mix to combine. Add cherry tomatoes, cut in half and mix gently again.

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Shave a generous amount of fresh parmesan cheese all over pasta. Drizzle lightly with extra-virgin olive oil and scatter tiny basil leaves on top.

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Bon Appétit!
Svitlana

Fusilli with Arugula Pesto, Vegetables, Shrimp

recipe details

Serves 6-8

Ingredients

For arugula pesto
  • 2 cups arugula
  • 3 tablespoons toasted walnuts
  • 1 garlic clove (optional)
  • 1/2 cup extra-virgin olive oil (not peppery)
  • 1/2 cup Parmesan cheese
  • 1/2 lemon, squeezed
  • Salt
For the pasta
  • 1 lb. wild-caught large shrimp
  • 3 oz. pancetta or bacon
  • 1 medium shallot, finely diced
  • 1 small zucchini
  • 1 small summer squash
  • 1 corn cob
  • 6 oz. cherry tomatoes, cut in half
  • vegetable oil
To garnish
  • extra-virgin olive oil
  • Parmesan cheese
  • basil leaves
  • red pepper flakes (optional)

Directions

  1. Arugula pesto: Combine first three ingredients into a small food processor. Pulse and drizzle the oil slowly. Then add lemon juice and season to taste. Pulse again. Transfer to a bowl and stir in cheese.
  2. Pancetta: Dice pancetta into 1/2-inch cubes. Heat cast iron skillet over medium heat for 1 minute, add pancetta and cook slowly for 5 minutes until crisp. Transfer pancetta onto a paper towel.
  3. Shallot: Sauté shallots in rendered fat for 3-5 minutes until softened. Transfer to a bowl in which your pasta will be served.
  4. Zucchinis: Cut zucchini and summer squash in half lengthwise then slice the strips into half moons. Sauté zucchinis in the same pan for 5 minutes, add extra vegetable oil if the pan is dry. Season zucchinis with salt and pepper, transfer to pasta bowl.
  5. Corn: Stand the corn picked-side up on top of the cutting board and using a sharp knife slice down along the cob. Sauté in the same pan for 3-4 minutes, season with salt. Add to pasta bowl.
  6. Shrimp: Peel and devein the shrimp. Using a small sharp knife, make a shallow slit down the middle of shrimp’s back to expose the black intestine. Lift it up with knife's tip and discard. Sauté in the same pan about 1 to 1/2 minute per side, season with salt and pepper.
  7. Make pasta: Cook pasta according to packaging instructions until al dente, transfer pasta to a bowl. Add arugula pesto and shrimp, mix to combine. Add cherry tomatoes and mix gently again.
  8. Shave a generous amount of fresh Parmesan cheese all over pasta. Drizzle lightly with extra-virgin olive oil and scatter tiny basil leaves on top. For a spicy kick- sprinkle red pepper flakes!
   

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