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Spaghetti with Arugula Pesto and Seared Jumbo Shrimp Recipe

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 31-40 of 67

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  • on August 22, 2006

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    Normally Giada's recipes are my favorite; however, I cannot say this was the case with arugula pesto. Arugula pesto was too bitter and "grassy" for my taste. I guess it is an aquired taste.

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  • on August 13, 2006

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    Even my picky eater ate this with glee! It's a light pesto and I like the arugula....it's a nice change of pace from traditional pesto. an easy and quick dish.

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  • on July 31, 2006

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    First off, I have never cared much for traditional pesto. Using the arugula, for me, made all the difference. And no pignollis. I used what I had - a blend of walnuts and a few tablespoons of pecans. Added the walnuts (toasted slightly first, and then decided to try a little pecans. It made the taste more complex, a deeper flavor. Also really liked the lemon zest and added more garlic . Want to try adding a few dried tomatoes in olive oil the next time.

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  • on July 14, 2006

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    This menu produced a very tasty entree despite the problems I created. At an advanced age I have been forced to learn to cook because the one who cooked for me for many years can no longer do so due to illness. This was my first attempt at pesto, and it was really exciting for me to watch those chopped greens and garlic convert to pesto as I slowly added the oil. The recipe calls for one pound of shrimp. I read some place that a pound was about 36 shrimp. That seemed like a lot (for two people, so I only grilled 18. They looked rather meager up against a pound of pasta. However, since we shall be getting several lunches out of the leftovers, I can grill some more shrimp and add them. I took seriously the admonition to crank up the grill to high heat. I could not possibly have kept those shrimp on for three minutes on each side, or they would be smoke by now. But they turned out to be quite tasty anyway. All in all, it as an exciting and tasty adventure.

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  • on June 25, 2006

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    This dish is so good! It was so easy and fun to make.

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  • on June 14, 2006

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    very good but needs some extra salt. otherwise very bland.

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  • on April 05, 2006

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    I loved this recipe. Fantastic. I loved the zip of the lemon, and the grilled shrimp are out of this world. I will make again and again.

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  • on March 25, 2006

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    'nough said, this is a great casual dinner!

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  • on March 24, 2006

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    I substituted 1/3 cup of arugula with basil to lighten up the bitterness. I also added 3 garlic cloves (we love garlic and topped it with some chopped walnuts. It was a very tasty light dish.

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  • on March 16, 2006

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    My husband and I love arugula, so we thought this recipe would be great. We were severely disappointed as the arugula pesto was so bitter that we could not eat the pasta. Something needs to be added to counter the bitterness.
    Instead of shrimp, we seasoned flattened chicken breasts with lemon pepper seasoning and kosher salt. We then grilled the chicken and served the chicken sliced into strips over the arugula pesto pasta with the lemon zest. The grilled chicken strips were absolutely delicious, but the pasta had to be thrown away.
    We love Giada and her recipes, but this one was quite the disappointment.

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