Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Sally's Recipe Of The Week: Pasta With Shrimp And Arugula

Pasta With Shrimp and Arugula

Serves 4

Here is what you need:

1 pound of pasta (can use spaghetti, penne,)

2 pints of grape or cherry tomatoes

4 cloves garlic, finely chopped

2 dozen medium shrimp, peeled and de-veined

1 bunch scallions, chopped

zest of one lemon, plus wedges for serving

¾ cups thinly sliced basil

3 cups arugula, roughly chopped

olive oil

salt and pepper

splash of dry white wine, optional

grated Parmesan for serving, optional

Here is what you need to do:

Preheat your oven to 400. Bring a large pot of water to boil, when it comes to a boil add some salt.

Place tomatoes on a rimmed baking sheet. Drizzle some olive oil over the tomatoes and season with salt and pepper. Place in the oven and let them roast until soft and blistered, about 8 to 10 minutes. Remove from oven and it you want to smash them a bit that’s fine or you can leave them as they are.

Place the pasta into the boiling water and cook until al dente. Drain the pasta, reserving a cup of the pasta water.


Preheat a medium skillet over medium-high heat, adding a couple of TBS of oil. Season shrimp with some salt and pepper and cook about a minute each side. Turn the heat down a bit and add the scallions and garlic, cook for about a minute then add a splash of wine if you want. Add in the pasta, lemon zest, arugula, basil. Season with salt and pepper. Add in a little pasta water. Give it a taste and adjust seasoning if needed.

Give it a good toss and slide into a serving dish. Top with the roasted tomatoes, including any juice, and pour it into a serving bowl.

Serve with lemon wedges and top with grated Parmesan if desired.

Let’s Eat!!

Photo: Getty Images

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