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Mediterranean Shrimp and Arugula Pasta
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Description
Simple and delicious! This pasta is great for a summer day when cooking should remain at a minimum. Kalamata olives, feta cheese, tomato, and the peppery mustard flavor of arugula pack lots of flavor and complement the shrimp perfectly!
Ingredients
- 1 pound Fresh Or Frozen Peeled And Deveined Shrimp, Tails Removed
- 12 ounces, weight Angel Hair Pasta
- ¼ cups Chopped Shallot
- ¼ teaspoons Crushed Red Pepper
- 1 clove Garlic, Minced
- 1 Tablespoon Olive Oil
- ½ cups Reduced Sodium Chicken Broth
- ¼ cups Dry White Wine Or Reduced Sodium Chicken Broth
- 2-½ cups Torn Arugula
- 1-½ cup Chopped Tomato
- ¼ cups Pitted Kalamata Olives, Chopped
- ¼ cups Crumbled Feta Cheese
Preparation
Thaw shrimp if frozen. Rinse and pat dry with paper towels. Set aside.
Cook pasta according to package directions.
In a large skillet, cook shallot, red pepper, and garlic in hot oil for 3 to 4 minutes or until shallot is tender.
Carefully add broth and wine to the skillet. Bring to a boil.
Add shrimp and reduce heat. Simmer uncovered for 3 to 4 minutes or until shrimp are opaque.
Stir shrimp mixture, arugula, and tomato into pasta. Heat through.
Tranfser to a serving dish top with olives and feta cheese.
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tjnj on 5.25.2010
Have been looking for recipes to use my arugula harvest.