Ingredients

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish

Instructions

Blend the arugula and garlic in a food
processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well
blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.

Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle
with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a

plate.

Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite,
stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.

Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a
time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.