Shrimp Arugula Pasta
Serves 4
Here is what you need:
1 pound raw, unfrozen large shrimp, peeled and deveined
5 ounces arugula
8 ounces of fettuccine, or any long pasta you like
¼ cup shredded parmesan cheese, plus more for serving
2 to 3 cloves chopped garlic
2 TBS fresh chopped parsley, plus more for serving
3 TBS lemon juice, plus lemon wedges for serving
1 TBS lemon zest
2 TBS olive oil
Couple of dashes of red pepper flakes, optional plus more for serving
Kosher salt and fresh cracked black pepper
Here is what you need to do:
Cook the pasta according to package directions, but cook it al dente.
While the pasta is cooking, heat the oil and butter in a large sauté pan on medium high heat.
Add shrimp, in a single layer, and season with salt and pepper. Cook for 3 minutes, flipping halfway through.Remove the shrimp from the pan and set aside.
Add garlic and stir around for 30 seconds. Add lemon juice, zest and arugula. Turn down the heat a bit and cook until the arugula wilts.
Drain the pasta, reserving some of the pasta water.
Add the shrimp, pasta and cheese into the hot pan. Shake in some red pepper if desired. Give it all a good toss and if needed add some of your reserved pasta water.
Plate it up and top with extra cheese, parsley and red pepper if desired, along with a lemon wedge.
Serve with toasty garlic bread.
Let’s Eat!!