Brown the garlic with two tablespoons of oil. Add the shelled shrimp cut into small pieces, grate the orange peel and cook for a few minutes to bring out the flavour. Turn off heat, remove the garlic clove and season with salt.
Meanwhile prepare the pesto. Mix the rocket, walnuts and two tablespoons of oil. Season with salt and to avoid adding too much oil, add a few tablespoons of pasta cooking water: it should be creamy but not too thick.
Cook Legù for 2 minutes in boiling slightly salted water. Drain and pan-fry with the fish, while adding the pesto. Serve with a side of pomegranate.