Name: Shrimp and Roasted Vegetable Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound parsnips, quartered lengthwise and halved crosswise; 1 pound carrots, quartered lengthwise and halved crosswise; 1 pound turnips, peeled and cut into 1/2-inch wedges; 6 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 cups baby arugula; 1/4 cup walnuts; 2 tablespoons grated parmesan cheese; 1 small clove garlic; 1/4 teaspoon red pepper flakes; Grated zest of 1/2 lemon, plus wedges for serving; 1 pound large shrimp, peeled and deveined

Directions

Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.

Photograph by Ryan Dausch

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Shrimp and Roasted Vegetable Salad

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