Shrimp with Creamy Arugula Pesto

Summary
Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.
-
- Prep time
- 15 min
-
- Cook time
- 6 min
-
- Servings
- 6 Servings
-
- Serving size
-
Heaping 1/3 cup
Ingredients
Ingredients
-
water
- 3 cup
- 3 cup
-
-
salt-free seasoning such as Salt-Free Spike or Mrs. Dash
- 1 tbsp
- 1 tbsp
-
-
medium shrimp (peeled and deveined)
- 1 1/4 lbs
- 567 g
-
-
arugula
- 4 cup
- 4 cup
-
-
Plain Nonfat Greek yogurt
- 1/4 cup
- 1/4 cup
-
-
garlic
- 2 clove
- 2 clove
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
unsalted cashews
- 1/4 cup
- 1/4 cup
-
-
Parmesan cheese (shredded)
- 1/4 cup
- 1/4 cup
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
Directions
Directions
-
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.
-
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.
-
Drain shrimp and toss with the pesto while shrimp are still hot.