Seared Shrimp with Arugula Walnut Pesto

I was all ready to make this blog post about pesto and how it doesn't HAVE to be served with pasta (although pasta is so, so tasty and please don't rub it in).  But then I was editing the photos of said pesto (served with shrimp, sans pasta), and all I could think about was how cute my new Anthropologie plates are.  They are the big ones underneath the usual black and white plates I normally use (Kate Spade - thanks to my wedding guests for those!!).  And then I started thinking about how much I love Anthropologie and how much I wish I could buy all my clothes and accessories and home goods from there.  And that all of their clothes, accessories, and home goods were free.

Anthro has the best sales.  As soon as something goes on sale, it's like half off and you wonder if you're an idiot for every paying full price (you are).  Granted, you have to be careful at Anthropologie, because amongst the cute tanks and cardigans and funky shoes and necklaces are some HEINOUS articles of clothing.  I get that they are supposed to be a little "out there", which is why I love them, but honestly, who wants to wear a sweater made of burlap with an imprint of a squirrel with fangs on it?  Or MC Hammer pants made out of purple velvet?  I mean, really. 

But for the most part, Anthropologie has some super cute stuff, including dishes.  It turns out that you can shop their sales on your iPhone, which is DANGER if you sometimes wake up in the middle of the night and can't go back to sleep.  I'm just saying.  That's how I got these new plates, and I love them! 

Anyway, the real point of this whole post was to talk to you about arugula and walnut pesto served over seared shrimp.  And man, was it tasty.  And I didn't even miss the pasta enough to throw myself into a carb-craving hissy fit.  Arugula is one of my favorite greens in the whole world.  I love that peppery taste and the fresh smell.  And combine that with walnuts and garlic and cheese and oil?  Perfection.  This was super easy to put together, and the pesto keeps in the fridge for a few days.  Of course, feel free to serve this with pasta, but just don't tell me about it.  Enjoy!

Seared Shrimp with Arugula Walnut Pesto
Source: pesto adapted from Eat Live Run

4 cups baby arugula, packed

1/2 cup chopped walnuts, toasted

¼ cup freshly grated Parmesan cheese

¼ cup olive oil

1 garlic cloves, minced

sea salt and black pepper to taste

 

1-2 tablespoons olive oil

1 pound large raw shrimp, peeled and deveined

salt, pepper, garlic powder, and red pepper flakes to taste

 

In a food processor, combine the arugula, garlic, walnuts and cheese. Process until well blended.

With the motor running, slowly drizzle in the olive oil and continue processing until you have a smooth, bright green pesto. Season with salt and pepper to taste.

Meanwhile, season the shrimp with salt, pepper, garlic powder, and red pepper flakes.  Heat olive oil in a large pan over medium to medium-high heat.  Add the shrimp and saute until done (shrimp will turn pink and opaque), about 2-3 minutes each side.

Serve shrimp with pesto on top.