Arugula Salad with Pesto Shrimp, Parmesan and White Beans
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
2 -4
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Calories
583 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean
Arugula Salad with Pesto Shrimp, Parmesan and White Beans
Description
Arugula Salad with Pesto Shrimp, Parmesan, and White Beans begins by marinating peeled and deveined shrimp in olive oil, garlic, salt, pepper, and red pepper flakes to infuse flavor. The shrimp are then cooked quickly in batches to avoid overcrowding, ensuring a tender, juicy texture. Cherry tomatoes are added during the last minutes of cooking to gently roast and soften.
The shrimp and tomatoes are mixed with pesto sauce, which offers herbal, nutty, and savory flavors. The salad base consists of fresh baby arugula, which has a peppery bite that balances the richness of pesto and shrimp. Cannellini beans add a creamy texture and subtle nuttiness, while freshly shaved Parmesan cheese brings a salty, umami element.
This salad offers a combination of warm marinated shrimp and cool, crisp greens, making it suitable as a light main course or an elegant side. The interplay of peppery arugula, herbaceous pesto, and savory components creates a well-rounded flavor profile that can fit seasonal menus or lighter meal occasions.
Ingredients
- ½ pound Shrimp peeled and deveined, raw
- 4 tablespoons olive oil , divided
- 2 cloves garlic , pressed or minded
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- Pinch red pepper flakes
- 2 cups cherry tomato Private Selection brand
- ¼ cup pesto sauce Hemisphares brand
- 8 cups arugula baby, Simple Truth brand
- ½ lemon
- ⅛ cup Parmesan Cheese freshly shaved
- ½ cup cannellini beans rinsed and drained, canned, Simple Truth brand, or other white bean
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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