PAN-SEARED SHRIMP AND ARUGULA PESTO

PAN-SEARED SHRIMP AND ARUGULA PESTO image

Yield 6 servings

Number Of Ingredients 13

4 cups chicken stock
2 T olive oil
1 lb large shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shallots
6 garlic cloves, minced
1 cp uncooked carnaroli or arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan
2 T butter
3 C baby arugula
1/2 cup thinly sliced fresh basil

Steps:

1. Bring stock to simmer and keep over low heat. 2. Heat 1T oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. Add shrimp to pan, cook 1 minute. Remove pan from heat. 3. Heat remaining T oil in large saucepan over medium heat. Add shallots, garlic to pan, cook 5 minutes, stirring frequently. Add rice, cook 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Stir remaining stock, 1/2 cup at a time, stirring frequently (about 25 minutes total). Stir in shrimp; cook 1 minute or until done. Stir in cheese, butter, remaining salt and pepper. Remove from heat; stir in arugula and basil.