30 MINUTE PESTO SHRIMP PASTA

INGREDIENTS

• 3 cups arugula , packed (3 ounces)
• 2 cups baby spinach , packed (2 ounces)
• 1/4 cup basil , (1/4 ounce)
• 1 clove garlic
• 1/2 cup walnuts , plus more for garnish
• 1/2 cup Parmesan cheese , freshly grated, plus more for garnish
• 1 teaspoon kosher salt , divided
• 1/2 cup extra-virgin olive oil , divided
• 8 ounces spaghetti , dried noodles
• 1 pound shrimp , peeled and deveined, 16-20 count sized shrimp
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup baby tomatoes , cut in half

INSTRUCTIONS

1. 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.
2. 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.
3. Cook pasta according to manufacturer's directions. Drain and set aside. Meanwhile, make the shrimp.
4. In a medium-sized bowl, combine shrimp, 1/4 teaspoon salt, paprika and 1/4 teaspoon pepper.
5. Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the shrimp in a single layer.
6. Cook shrimp 2 minutes on each side, until no longer translucent and the flesh is pink. Season with salt and pepper as desired.
7. In a large bowl or pan toss pasta with pesto sauce.
8. Portion out pesto pasta on a plate. Add shrimp and tomatoes. Garnish with Parmesan cheese and chopped walnuts.