Shrimp with Creamy Arugula Pesto
January 20, 2026
How to Make Shrimp with Creamy Arugula Pesto
Greek yogurt and cashews make for a deliciously creamy pesto to top poached shrimp or fish fillets.
15 min prep time
6 min cook time
6servings
Heaping 1/3 cup
Print Recipe >
Step-By-Step Instructions:
- Bring water and salt-free seasoning to a boil in a medium saucepan. Reduce heat to just barely a simmer and add shrimp. Cook 6 minutes or until shrimp are pink and just cooked through.
- While shrimp is cooking, add the arugula, yogurt, garlic, olive oil, cashews, Parmesan cheese and black pepper to a blender or food processor. Blend until smooth.
- Drain shrimp and toss with the pesto while shrimp are still hot.
Nutrition facts
6 Servings
-
Serving Size
Heaping 1/3 cup
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
6g
8%-
Saturated Fat
1.2g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
115mg
38% -
Sodium
100mg
4% -
Total Carbohydrate
3g
1%-
Dietary Fiber
1g
4% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
17g
-
Potassium
280mg
6%
Ingredients
water
3 cup
salt-free seasoning such as Salt-Free Spike or Mrs. Dash
1 tbsp
medium shrimp (peeled and deveined)
1 1/4 lbs
arugula
4 cup
Plain Nonfat Greek yogurt
1/4 cup
garlic
2 clove
olive oil
1 tbsp
unsalted cashews
1/4 cup
Parmesan cheese (shredded)
1/4 cup
black pepper
1/4 tsp