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Shrimp, Parmesan, and White Bean Salad with Cherry Tomatoes and Arugula Recipe

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4.2 from 11 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Diet: Gluten Free

Description

A vibrant and flavorful shrimp salad featuring jumbo shrimp sautéed with garlic and cherry tomatoes, tossed in pesto, and served over a bed of fresh baby arugula with Parmesan cheese and creamy white beans. This dish is perfect for a light, nutritious meal ready in just 35 minutes.

Ingredients

Shrimp Marinade and Cooking

  • 1/2 pound Simple Truth raw jumbo shrimp
  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, pressed or minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes

Vegetables and Flavorings

  • 2 cups Private Selection cherry tomatoes
  • 1/4 cup Hemisphares pesto
  • 8 cups Simple Truth baby arugula
  • 1/2 lemon
  • 1/8 cup freshly shaved Parmesan cheese
  • 1/2 cup canned Simple Truth cannellini or other white beans

Instructions

  1. Marinate the Shrimp: If using frozen shrimp, thaw them under cool water, then drain and pat dry with paper towels. Place the shrimp in a bowl, drizzle with 3 tablespoons of olive oil, and toss with pressed garlic, kosher salt, black pepper, and red pepper flakes. Set aside to allow the flavors to meld for 20-30 minutes.
  2. Cook the Shrimp: Heat a non-stick skillet over medium-high heat. Drizzle the pan with 1 tablespoon of olive oil. Add the shrimp one at a time, avoiding overcrowding, and cook in two batches. Sauté each batch for 2 minutes on one side, then flip and cook just until the shrimp turns opaque. Transfer cooked shrimp to a bowl.
  3. Sauté Tomatoes and Garlic with Shrimp: Reduce heat slightly and add the remaining shrimp along with all of the oil and garlic from the marinade bowl, plus the cherry tomatoes to the skillet. Cook for 4-5 minutes, flipping shrimp halfway through and turning tomatoes and garlic frequently to prevent burning. Remove skillet from heat.
  4. Toss Shrimp with Pesto: Transfer the cooked shrimp from the skillet to the bowl with the other cooked shrimp. Toss everything with the pesto and set aside.
  5. Prepare the Arugula Salad: Place the baby arugula in a large bowl. Drizzle with the remaining olive oil and a generous squeeze of lemon juice. Toss gently with your fingers to coat the leaves evenly.
  6. Assemble and Serve: Shave Parmesan cheese over the dressed arugula. Top with the cannellini white beans and the tomatoes along with all the garlicky bits from the skillet. Season with additional kosher salt and freshly ground black pepper to taste. Serve immediately and enjoy.

Notes

  • Make sure not to overcrowd the skillet when cooking shrimp to ensure even cooking and browning.
  • If you don’t have pistachio pesto, basil or parsley pesto works well as a substitute.
  • Use freshly shaved Parmesan for the best flavor and presentation.
  • Serve immediately after assembling to keep the arugula crisp.
  • This recipe is naturally gluten-free.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/shrimp-parmesan-and-white-bean-salad-with-cherry-tomatoes-and-arugula-recipe/