200 g of parsley
150 g of arugula
150 g of Parmesan cheese
250 ml of olive oil
100 g of nuts
Salt
Black pepper
Lemon juice from 1/2 lemon
16 large shrimp shells removed
250 g of cooked linguine al dente
200 g of parsley
150 g of arugula
150 g of Parmesan cheese
250 ml of olive oil
100 g of nuts
Salt
Black pepper
Lemon juice from 1/2 lemon
16 large shrimp shells removed
250 g of cooked linguine al dente
Blend parsley, arugula, olive oil, salt, black pepper, and lemon juice in a blender until well combined
Once all the ingredients are well blended, add the nuts and blend for an additional 1 minute
Finally, add the Parmesan cheese
If the mixture becomes too dense, add another tablespoon of olive oil to achieve the desired consistency
To prepare the shrimp, season the crustacean with salt and black pepper
Sear the shrimp in a hot skillet for 2 minutes
Cover the linguine with the sauce and serve with four shrimp arranged around it.
