Arugula Salad with Pesto Shrimp, Parmesan and White Beans

Name: Arugula Salad with Pesto Shrimp, Parmesan and White Beans
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 -4
Ingredients: ½ pound Simple Truth raw jumbo shrimp; 4 tablespoons olive oil; 2 cloves garlic; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; Pinch of red pepper flakes; 2 cups Private Selection cherry tomatoes; ¼ cup Hemisphares pesto; 8 cups Simple Truth baby arugula; ½ lemon; ⅛ cup Freshly shaved parmesan cheese; ½ cup canned Simple Truth cannellni or other white bean

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5.0

54 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
2 -4
Calories
583 kcal
Course
Main Course, Salad
Cuisine
Mediterranean

Arugula Salad with Pesto Shrimp, Parmesan and White Beans

Iris Warren

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Thaw the shrimp in the refrigerator overnight, or place in a strainer set in a bowl and run room temperature water, but not hot water, over them for a few minutes to break apart and thaw. Then drain and pat well with paper towels.

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Ingredients

Servings

½ pound Simple Truth raw jumbo shrimp , peeled and deveined
4 tablespoons olive oil , divided
2 cloves garlic , pressed or minded
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of red pepper flakes
2 cups Private Selection cherry tomatoes
¼ cup Hemisphares pesto
8 cups Simple Truth baby arugula
½ lemon
⅛ cup Freshly shaved parmesan cheese
½ cup canned Simple Truth cannellni or other white bean , rinsed and drained

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Instructions

If frozen, thaw the shrimp under cool water, drain and pat dry with a paper towel, then place in a bowl. Drizzle with the olive oil and toss with the garlic, kosher salt, black pepper and red pepper flakes. Set aside for the flavors to meld for 20-30 minutes.
Heat a non-stick skillet over medium-high heat. Drizzle the pan with 1 tablespoon of the olive oil and add the shrimp one at a time, careful not to overcrowd the pan, cooking in two batches. Cook for 2 minutes on one side, then flip the shrimp and cook just until opaque, then transfer to a bowl. Reduce the heat slightly and add the rest of the shrimp and all of the oil and garlic from the bowl along with the tomatoes to the skillet. Cook for 4-5 minutes, flipping the shrimp half way through and turning the tomatoes and garlic so the garlic doesn’t burn and get bitter. Take the skillet off the heat and transfer the shrimp to the bowl with the rest of the cooked shrimp and toss with the pesto, and set aside.
Add the arugula to a bowl, drizzle with the remaining olive oil, a generous squeeze of lemon juice, and toss with your fingers to coat. Shave the Parmesan over the arugula, top with the beans and the tomatoes with all of the garlicky bits from the skillet. Season with more kosher salt and freshly ground black pepper to taste and eat it up.

Nutrition Information

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Calories 583kcal (29%) Carbohydrates 26g (9%) Protein 26g (52%) Fat 43g (66%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 150mg (50%) Sodium 1364mg (57%) Potassium 1010mg (29%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3512IU (70%) Vitamin C 61mg (68%) Calcium 376mg (38%) Iron 4mg (22%)

Nutrition Facts

Serving: 2-4

Amount Per Serving

Calories 583 kcal

% Daily Value*

Calories	583kcal	29%
Carbohydrates	26g	9%
Protein	26g	52%
Fat	43g	66%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	21g	105%
Trans Fat	1g	50%
Cholesterol	150mg	50%
Sodium	1364mg	57%
Potassium	1010mg	21%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	3512IU	70%
Vitamin C	61mg	68%
Calcium	376mg	38%
Iron	4mg	22%