Pasta With Shrimp and Arugula
Serves 4
Here is what you need:
1 pound of pasta (can use spaghetti, penne, linguine)
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
cup of reserved pasta water
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 if 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!!