Garlic and shrimp aren't the only stars for dinner tonight! We've paired them with a DIY walnut and parsley pesto, peppery arugula and roasted potatoes. Your taste buds will be singing on center stage!
Red Onion, chopped
White Wine Vinegar(ContainsSulphites/Sulfite)
Walnuts, chopped(ContainsTree Nut/Noix)
Salt and Pepper*
Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
Meanwhile, roughly chop walnuts. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 4-5 min. (NOTE: Keep an eye on them so they do not burn!) Remove pan from heat and transfer walnuts to a small bowl. Set aside.
Roughly chop parsley. Peel, then mince or grate garlic. Halve tomatoes. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. In a large bowl, combine parsley, toasted walnuts, 1/4 cup Parmesan (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until golden-brown, 4-6 min. Add tomatoes, shrimp and garlic. Cook, stirring occasionally, until tomatoes soften and shrimp just turns pink, 4-5 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Season with salt and pepper. Set aside.
When potatoes are done, transfer to the large bowl with pesto. Add arugula and gently toss together.
Divide potato-arugula salad between plates. Top with shrimp and veggies .