Shrimp with Creamy Arugula Pesto
Summary
Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.
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- Prep time
- 15 min
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- Cook time
- 6 min
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- Servings
- 6 Servings
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- Serving size
-
Heaping 1/3 cup
Ingredients
Ingredients
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water
- 3 cup
- 3 cup
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salt-free seasoning such as Salt-Free Spike or Mrs. Dash
- 1 tbsp
- 1 tbsp
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medium shrimp (peeled and deveined)
- 1 1/4 lbs
- 567 g
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-
arugula
- 4 cup
- 4 cup
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Plain Nonfat Greek yogurt
- 1/4 cup
- 1/4 cup
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garlic
- 2 clove
- 2 clove
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olive oil
- 1 tbsp
- 1 tbsp
-
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unsalted cashews
- 1/4 cup
- 1/4 cup
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Parmesan cheese (shredded)
- 1/4 cup
- 1/4 cup
-
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black pepper
- 1/4 tsp
- 1/4 tsp
-
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Directions
Directions
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Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.
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While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.
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Drain shrimp and toss with the pesto while shrimp are still hot.