Grilled Shrimp with Arugula Pesto

Pesto is extremely easy to make and very versatile (and freezes well). You can serve it with toasted Italian bread or top it over pasta. Adding shrimp (or any other meat) to this meal makes for a light weeknight dinner that is healthy and filling.

Ingredients (Pesto)

* 2 cups (packed) fresh baby arugula
* 1 garlic clove
* 1/2 cup olive oil
* 1/2 cup grated Parmesan Cheese
* 1/2 teaspoon salt, plus more to taste
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 12 oz pasta (your choice)

Ingredients (Grilled Shrimp)

* 1 teaspoon plus 2 tablespoons of olive oil
* 1 pound jumbo shrimp, shelled and deveined
* 2 tablespoons salt
* 1/2 teaspoon pepper

Let’s get started. First, place a pot of water on the stove, bring to a boil, and cook your pasta of choice according to package directions.

In a food processor, blend the arugula and garlic until finely chopped. With the machine still running, slowly add the olive oil until blended. Transfer the pesto to a bowl and mix in the Parmesan cheese, salt, and pepper. Mix over your choice of cooked pasta.

Prepare an indoor grill (our outdoor if you prefer) on medium high heat with 1 teaspoon of olive oil. Brush 2 tablespoons of olive oil over the shrimp, and then sprinkle with salt and pepper. Grill the shrimp until cooked through, about 3 minutes per side.
Plate the shrimp over the arugula pesto pasta and enjoy!