Home Recipes Arugula and Shrimp Pasta

Arugula and Shrimp Pasta

by Erika Nicole Kendall

Thanks to Mia for this recipe!

8 ounces uncooked angel hair pasta or pasta of choice (whole
grain preferably)
1 large garlic clove, chopped
1 tsp butter
2 tbsp EVOO (extra virgin olive oil)
4 tbsp lemon juice (plus some pulp)
1 tsp oregano (dried)
½ tsp thyme (dried)
1 tsp basil (fresh)
½ tsp red pepper flakes (optional for spice kick)
2 tbsp chopped red onions
1 tsp fresh parsley leaves
4 cups Arugula (stems cut off and washed)
24 uncooked large shrimp, peeled and deveined
Sea salt and pepper to taste

Cook pasta according to package directions. Meanwhile, mix shrimp,
lemon juice, garlic, oregano, thyme, basil, pepper and red pepper
flakes in bowl.

Once pasta is done, drain and begin to sauté red onions in EVOO until
translucent. Add butter and sauté another minute. Then add shrimp
mixture and sauté until shrimp is cooked through. Then add parsley
leaves, stir and add Arugula and sea salt. Wilt Arugula. Turn fire off
and spoon mixture over pasta.

*Makes 2-3 servings

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2 comments

Mia January 8, 2011 - 12:02 AM

I modified the recipe to only use 2tbsp of lemon juice. It
was way too tart lol.

Amber January 9, 2013 - 9:53 AM

This type of dish is right up my alley. I can see myself adding some red bell peppers and/or cherry tomatoes, and/or mushrooms. Then I need to do this one soon.

Comments are closed.

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