Name: Shrimp and Potato Salad with Arugula Pesto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound small red potatoes, cut into 1-inch pieces; Kosher salt; 12 ounces green beans, trimmed; 1 cup assorted cherry tomatoes, halved; 5 ounces baby arugula (about 6 cups); 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons pine nuts; 2 tablespoons grated Parmesan cheese; 2 cloves garlic, chopped; 1 teaspoon grated lemon zest, plus the juice of 1 lemon; Freshly ground pepper; Pinch of red pepper flakes; 1 pound large shrimp, peeled, deveined and patted dry

Directions

Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

Photograph by Ralph Smith

Shrimp and Potato Salad with Arugula Pesto

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