1/2cupParmesan cheese, freshly grated, plus more for garnish
1teaspoonkosher salt, divided
1/2cupextra-virgin olive oil, divided
8ouncesspaghetti, dried noodles
1poundshrimp, peeled and deveined, 16-20 count sized shrimp
1cupbaby tomatoes, cut in half
To make the pesto add arugula, spinach, basil, garlic, walnuts, cheese and 3/4 teaspoon salt to a blender. Process until greens begin to break down, 30 seconds.
With the blender running, slowly add six tablespoons of olive oil to the pesto. Process until a smooth pesto with some particulates is formed, 15 to 30 seconds. Season with more salt and pepper as desired. Set aside.
Cook pasta according to manufacturer's directions. Drain and set aside. Meanwhile, make the shrimp.
In a medium-sized bowl, combine shrimp, 1/4 teaspoon salt, paprika and 1/4 teaspoon pepper.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the shrimp in a single layer.
Cook shrimp 2 minutes on each side, until no longer translucent and the flesh is pink. Season with salt and pepper as desired.
In a large bowl or pan toss pasta with pesto sauce.
Portion out pesto pasta on a plate. Add shrimp and tomatoes. Garnish with Parmesan cheese and chopped walnuts.