Tuesday, July 1, 2014

Monday Meal: Pasta with Shrimp & Arugula

Posted By on July 1, 2014, 2:32 PM

click to enlarge blog10858widea.jpg

I really love the nutty and peppery flavor of fresh arugula. And, right now, the stuff is thriving in our garden. So, here is a light, summer pasta dish featuring arugula and shellfish. —- 

Ingredients:

1 lb. dried penne pasta (or your favorite pasta - spaghetti, fusilli; rigatoni, or whatever)

1/4 cup olive oil

1 large or 2 small shallots, peeled and minced

4-5 garlic cloves, peeled and minced

1/4 tsp. red-chili flakes

3/4 cup dry white wine

1 lb. large shrimp, peeled and deveined. (I also like to slice the shrimp in half, horizontally. When they cook they sort of turn into spirals.)

A couple of handfuls of fresh arugula

1/4 cup toasted pine nuts

Parmigiano-Reggiano cheese (shaved)

Salt and black pepper, to taste 

dsc01753_1.jpg

Method:

Cook the pasta in a large pot of salted water, per package directions, until just al dente.

dsc05662.jpg

Drain the pasta and set aside.

dsc05674.jpg

In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic and saute for a couple of minutes, until translucent.

dsc05653.jpg

Add the red-chili flakes and white wine and bring to a simmer, cooking until the liquid reduces by about half — approximately five minutes.

dsc05658.jpg

Add the shrimp to the skillet and cook until just pink, a couple of minutes.

dsc05667.jpg

dsc05672.jpg

Put the pasta back into the large cooking pot, along with the shrimp and shallot mixture and the arugula. Toss to blend well and season to taste with salt and pepper.

dsc05676.jpg

Serve the pasta garnished with pine nuts and shaved pieces of Parmigiano-Reggiano. 

dsc05680.jpg

Photos by Ted Scheffler


Tags: , , , , ,

Pin It
Favorite

On Topic...

More by Ted Scheffler

Latest in The Daily Feed

Comments

Subscribe to this thread:

Add a comment

© 2016 Salt Lake City Weekly

Website powered by Foundation