Spaghetti with Shrimp and Arugula
prep: 10 min. cook: 20 serves: 8
“The addition of arugula to this pasta dish adds a peppery kick to it. Did you know arugula is among the top 10 most nutrient-dense foods -- it’s almost 30 % more nutrient-dense than cabbage and nearly 50 % more nutrient-dense than cauliflower? Arugula tastes great in lots of dishes - soups, salads, on top of pizza, in sandwiches, and I really love adding it to my pasta dishes. Delicious!”
Ingredients:
2 TBSP. fresh garlic, minced
1 tsp. salt
1 tsp. red chili pepper flakes
2 TSSP. Lucini olive oil
2 (5 oz.) package fresh organic arugula (I like Trader Joe’s brand - it’s triple washed)
4 quarts water
1 pound uncooked spaghetti pasta
2 TBSP olive oil (LOVE Lucini Premium Select Extra Virgin Olive Oil)
1 pound peel and deveined medium shrimp, cut in half horizontally
1/4 cup shallots, minced
1 1/2 cups chicken broth
4 TBSP. fresh lemon juice
2 TBSP. butter
How to Make It:
Combine 1/2 tsp. salt, and arugula in a large bowl; combine thoroughly.
Bring salted water to boil in a large pot. Add pasta and cook according to package directions or until al dente; drain but do not rinse.
Add the hot pasta to the arugula mixture, and toss well until arugula wilts.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 1 minute. Add the garlic, shallots, and red pepper; sauté until shrimp exterior is pink with red tails and the flesh is slightly opaque and a little “white” in color.
Remove shrimp from pan. Add the broth and lemon juice, and use your utensil to scrape up all the brown bits stuck to the bottom of the pan. Those brown bits are where all the flavors are :) Cook for 5 minutes until broth mixture is reduced by half.
Return shrimp to the pan. Remove from heat and stir in the butter.
Pour shrimp mixture into the wilted arugula and pasta mixture, toss well, and serve.