Spaghetti With Shrimp And Salsa Verde - cooking recipe

Ingredients

3.5 oz baby arugula
1 bunch fresh parsley, leaves picked
1/4 cup grated Parmesan cheese
2 oz capers, rinsed
4 cloves garlic, peeled, chopped
3 None anchovy fillets
1/4 cup lemon juice
3/4 cup olive oil, plus 1 tbsp extra
-1 None Spaghetti with Shrimp
18 oz spaghetti
24 None raw shrimp, peeled, deveined, chopped
None None baby arugula, to serve
None None lemon wedges, to serve

Preparation

To make the salsa verde, combine arugula, parsley, cheese, capers, garlic, anchovies and lemon juice in a food processor and process until combined. With the motor running, add 3/4 cup oil in a slow steady stream. Set aside.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain.
Heat remaining oil in a frying pan over high heat. Cook shrimp for 2 mins, or until cooked through. Add pasta and salsa verde and toss to combine. Distribute between serving plates and top with baby arugula. Serve with lemon wedges on the side.