Sautéed Shrimp with Arugula Pesto Risotto

Cooking Instructions

Make the arugula pesto: place basil, arugula, pine nuts, parmesan, garlic and olive oil in the bowl of a food processor. Process until smooth and then refrigerate, covered.

Make the risotto: Heat olive oil in a medium saucepan over medium heat. Add onion and cook gently until translucent. Do not allow onion to color. Add Arborio rice and cook, stirring, for 1 minute. Add wine and bring to simmer, stirring constantly. Add stock 1/4 cup at a time, stirring constantly until rice is tender. (All stock may not be required.) Remove risotto from the heat and add arugula pesto and butter. Stir vigorously and season with salt and pepper.

Make the shrimp: Heat the olive oil and half the butter in a medium sauté pan over medium heat. Add the shallots, garlic and pepper flakes. Sauté without allowing color until shallot is translucent. Increase the heat to high, add shrimp and sauté briefly, stirring occasionally. Add wine and remaining butter, bring to a boil to emulsify. Add parsley, lemon juice and zest and season with salt and pepper to taste.

To serve, place a spoonful of risotto in the center of 4 large plates. Divide the shrimp among the plates and garnish with arugula leaves and a drizzle of extra-virgin olive oil, if desired.

Round Out the Meal:

With a fresh green salad.

Kid Friendly:

Limit or omit arugula pesto.