Shrimp and potato salad with arugula pesto

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 25 G., saturated fats 4 G., proteins 23 G., carbohydrates 28 G., fiber 5 G., cholesterol 137 mg, sodium 526 mg, sugar 6 G.

Shrimp and fresh and cooked vegetables complement each other beautifully in this hearty salad, bursting with the flavors of arugula pesto with pine nuts, lemon, and Parmesan. This colorful salad captivates not only with its flavor but also with its wonderful combination of contrasting textures. Served as a main course, it's perfect for the holidays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g red small potatoes, cut into 2 cm pieces.
340 g green beans, trimmed
1 cup cherry tomatoes of various colors, halved
150 g small arugula (about 6 cups)
1/4 cup + 2 tablespoons extra-virgin olive oil
2 tablespoons pine nuts
2 tbsp. l. grated parmesan
2 cloves garlic, chopped
1 tsp grated lemon zest + juice of 1 lemon
A pinch of red pepper flakes
900 g large shrimp, peeled, deveined and patted dry

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, potato, green beans, cherry tomatoes, Parmesan cheese, pine nuts, lemon zest, red pepper flakes, arugula

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan, cover with cold water, and season with salt. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, 8-10 minutes. Transfer the potatoes with a slotted spoon to a large bowl, reserving the water in the saucepan.
Fill another large bowl with ice water. Bring the water back to a boil, add the green beans, and cook until crisp-tender, 5-7 minutes. Drain and transfer the beans to the ice water. Drain the beans again and add them to the potatoes. Add the cherry tomatoes.

In a food processor, combine 2 cups of arugula, 1/4 cup of olive oil, pine nuts, Parmesan, half the garlic, half the lemon juice, 1/4 teaspoon of salt, and a few grinds of freshly ground black pepper. Blend until smooth. Pour the pesto over the vegetables and toss to combine.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil, add the red pepper flakes and remaining garlic and cook for 30 seconds.
Add the shrimp, sprinkle with lemon zest, and season with salt and pepper. Cook, turning once, until pink, 3-4 minutes. Remove from heat.
In a bowl, combine the remaining arugula, 1 tablespoon olive oil, and lemon juice, season with salt and pepper. Divide the arugula among plates and top with the vegetables and shrimp.

Categories:

recipe / Calorie content of prepared meals / Food processor / Main courses / Vegetables and mushrooms / Fish and seafood / Food Network - recipes

Similar recipes