The spring planted greens are starting to produce. Last night I made a nice Italian dinner for "The Italian" with some Arugula that I have been eyeing in the garden. I really don't remember where I found this recipe. But, I did make some changes and it was absolutely delicious!
Peppery Pasta with Arugula & Shrimp
- 1 Tbsp. Minced Garlic
- 1 1/4 tsp Black Pepper (I think I used about half this amount)
- 1/2 tsp Salt (I think I used about half this amount also)
- 5 oz. Baby Arugula (I used some larger Arugula)
- Pasta of choice, Spaghetti, Linguine or Angel Hair
- 1 Tbsp Olive Oil
- 1/2 lb Peeled & Cleaned Shrimp
- 2 Tbsp Minced Shallots (We didn't have any so I used some finely sliced leeks)
- 3/4 Cup Chicken Stock ( I used Vegetable Stock)
- 1 Tbsp Butter
- 2 Tbsp Fresh Lemon Juice (I used half of a small lemon to make the juice, which was less)
- Fresh Grated Cheese
- Combine half of the Garlic, Pepper, Salt and Arugula in a large bowl and toss.
- Boil water and prepare the Pasta al dente. Drain pasta, add hot pasta to Arugula mixture and toss well until the Arugula wilts.
- While the pasta is cooking, heat oil in large skillet over medium-high heat. Add shrimp and remaining Salt & Pepper, saute for 1 minute. Add remaining Garlic & Shallots, saute for an additional minute or until Shrimp are done.
- Remove Shrimp from pan and deglaze the pan with the stock. At this point, I added the Arugula mixture to the pan, since I didn't used baby Arugula and it needed to be cooked a bit. Cook for 3-5 minutes, then return the Shrimp to the pan.
- Toss the mixture with the Pasta and serve with Fresh Grated Cheese.