To make the pesto, combine garlic, walnuts, arugula, parsley and olive oil in the bowl of a food processor.

Pulse until smooth, scraping down sides of bowl occasionally.

Transfer to a large serving bowl and stir in ricotta, Parmigiano Reggiano and black pepper. Set aside.

Bring a large pot of salted water to a boil and add linguine.

Cook, stirring occasionally, until al dente, about 8 minutes.

Drain, reserving 1 tablespoon water.

Stir reserved pasta cooking water into the pesto.

Add pasta to pesto, stir to combine and cover to keep warm.

While pasta cooks, prepare a grill for medium-hgih heat cooking.

Thread shrimp onto skewers (If using wooden skewers, soak in water for 30 minutes before assembling), drizzle with oil and season with salt and pepper.

Grill shrimp, flipping once, until deep golden brown and cooked through, 3 to 4 minutes.

Remove shrimp from skewers and add to pasta and pesto.

Toss to combine and serve.