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Shrimp pasta with arugula, tomatoes and basil

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Rate this recipe 4.7/5 (12 Votes)

Ingredients

  • 8 oz angel hair pasta (1/2 box)
  • 6 tbsp evoo, divided
  • 4 large garlic cloves, minced
  • 4 tbsp finely chopped fresh basil
  • 1 tbsp finely chopped fresh parsley
  • 2 tsp lemon zest
  • freshly ground pepper, to taste
  • salt, to taste
  • 1 1/4 lb shrimp
  • 1 medium tomato, seeded and chopped
  • 1/4 C chardonnay or chenin blanc
  • 4 C arugula, torn into smaller pieces
  • 1/4 C parmesan cheese
  • 1 tsp fresh mint, julienned for garnish

Details

Preparation

Step 1

1. Cook the pasta according to the package instructions.

2. In a small bowl, add 4 tbsp evoo, garlic, basil, parsley, lemon zest, salt and pepper.

3. Set aside at room temperature.

4. Heat 2 tbsp evoo in a skillet. Add shrimp, tomatoes and wine and cook until the shrimp is no longer pink.

5. Drain pasta onto a platter and immediately add the shrimp and tomato mixture, fresh arugula and basil-lemon marinade.

6. Toss with parmesan cheese, sprinkle with fresh mint and serve.

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