Pasta With Shrimp and Arugula
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
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.
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