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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!
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.