PENNE PASTA WITH PRAWNS MUSHROOMS & ARUGULA

By mdyess

Ingredients

• 30-36 shrimp, the larger
• the better, deveined,
• shelled (you can leave
• the tails on if you like)
• 2 cloves minced garlic
• 2 tablespoons extra
• virgin olive oil
• 1 pound penne pasta,
• prepared according to
• package directions
• and drained
• 1 ,4 cup pesto
• 1 tablespoon fish sauce
• or salt sprinkled to
• taste
• Juice from 1/2 lemon
• 1/2 teaspoon red pepper
• flakes
• 2 cups sliced
• mushrooms
• 4 cups arugula leaves
• (can substitute
• spinach)
• Freshly cracked black
• pepper to taste
• Sprinkle of pine nuts and
• parmesan cheese,
• optional, for garnish

Preparation

Step 1

Heat 1 tablespoon of olive oil
in a large skillet over medium
high heat, add garlic and
saute for about 30 seconds.
Add the shrimp and sprinkle'
with a dash of salt, black
pepper, and a pinch of red
pepper flakes. Saute until

the shrimp is just opaque.
Transfer the shrimp to a bowl.

In the same skillet, add
another tablespoon of olive
oil, then add the mushrooms
and drained pasta. Add the
peste, lemon juice, fish sauce
and red pepper flakes. Stir to
combine until the penne is
coated with all ingredients.
Season to taste.

Add the shrimp and arugula
to the pasta and cook until
arugula wilts.