Vermicelli with Shrimp and Arugula

By Lv2Cook

Ingredients

• 1/2 pound uncooked vermicelli
• 2 tablespoons olive oil divided
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves minced
• 3/4 pound large shrimp peeled and deveined
• 3/4 cup clam juice
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh parsley
• 2 tablespoons dry white wine
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 4 cups torn arugula or spinach (about 10 ounces)

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pepper and garlic; sauté 30 seconds. Add shrimp; sauté 3 minutes or until done. Stir in clam juice and next 6 ingredients (clam juice through salt).

Combine the pasta, shrimp mixture, arugula, and 1 tablespoon oil in a large bowl; toss well.

Serving Size: 1 1/2 cups