Pan-Fried Shrimp with Lemony Pea Pesto

• 3 tablespoons pine nuts
• 1/2 pound shelled fresh young peas (2 cups)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 garlic clove, crushed
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Kosher salt
• Pepper
• 12 jumbo shrimp (1 pound), shelled and deveined
• 4 cups baby arugula (2 ounces)

1. In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden, about 5 minutes.
2. Transfer to a plate and let cool completely.
3. In a food processor, combine the toasted pine nuts, the peas, cheese, garlic, 1/4 cup of the olive oil and 1 tablespoon of the lemon juice and puree until a coarse, thick pesto forms.
4. Season with salt and pepper.
5. In a large nonstick skillet, heat 2 tablespoons of the olive oil.
6. Season the shrimp with salt and pepper.
7. Add half of the shrimp to the skillet and cook over moderately high heat for 3 minutes.
8. Turn the shrimp over, reduce the heat to moderate and cook until golden outside and white throughout, 2 to 3 minutes longer.
9. Repeat with another 2 tablespoons of the olive oil and the remaining shrimp.
10. Toss the arugula with the remaining 1 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt and pepper.
11. Spread the pea pesto on plates, top with the shrimp and arugula and serve.

pine nuts, fresh young peas, freshly grated parmigianoreggiano cheese, garlic, extravirgin olive oil, lemon juice, kosher salt, pepper, jumbo shrimp, baby arugula

Taken from www.foodandwine.com/recipes/pan-fried-shrimp-with-lemony-pea-pesto (may not work)