Tuesday, May 01, 2012

Lemony Pasta with Shrimp Arugula & Roasted Tomatoes

Inspired by a Lemony Scallop & Orzo recipe from MyRecipes.com via Pinterest

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 2  


13oz/375g short pasta ( I used fusilli)
 1 tbsp olive oil
 7oz/200g raw shrimp, peeled & deveined (
If your shrimp are frozen, quickly thaw them under running water.)
1-2 tbsp olive oil
 4oz/140g grape tomatoes

freshly ground black pepper
2-3 sprigs fresh thyme
2 tbsp olive oil
 2-3 large cloves garlic, minced
2-3 tbsp fresh herbs - I used Italian/flat leaf parsley, thyme leaves, oregano, chopped
1/2 cup dry white wine
juice and zest of 1/2 lemon
2 large handfuls baby arugula 
2 tbsp fresh basil leaves, chopped
2-3 tbsp pasta cooking water
1-2 pinches of red chili pepper flakes (optional)

  1. Boil and salt a large pot of water and cook your pasta.  Reserve 1/2 cup of the pasta water for the sauce. 
  2. Roast tomatoes in 400F/200C oven or toaster oven with a few sprigs of thyme, a grinding or two of black pepper.  (5 minutes or so)
  3. While your pasta is cooking:  Heat a large skillet over medium heat and saute the shrimp in 1 tbsp of olive oil.  Once they've turned pink, add the garlic, wine, herbs, lemon juice & zest and toss until the arugula is wilted.  Bring to a boil and reduce the sauce to about 2-3 tbsp.
  4. Add the drained pasta and a little pasta water if you need more "sauce".  Taste for seasoning and add some chili pepper flakes if desired.
  5. Toss and serve.  I should have sprinkled some fresh chopped basil at this point but I forgot... delicious anyway.

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