Refreshing Shrimp Pasta with Arugala
I was on a dinner date with my husband at an Italian restaurant when I saw the waiter deliver this meal to the table next to us. I quickly scanned the menu and knew I had to have it! I've been recreating it ever since.
This Italian pasta dish is both light and satisfying. Incorporating more veggies rather than pasta, with a citrus kick, makes this dish refreshing. Perfect for anytime of the year! The meal is quick and easy to cook, with most ingredients cooked in one pan- easier clean up. Yay!
Refreshing Shrimp Pasta with Arugala
I was on a dinner date with my husband at an Italian restaurant when I saw the waiter deliver this meal to the table next to us. I quickly scanned the menu and knew I had to have it! I've been recreating it ever since.
This Italian pasta dish is both light and satisfying. Incorporating more veggies rather than pasta, with a citrus kick, makes this dish refreshing. Perfect for anytime of the year! The meal is quick and easy to cook, with most ingredients cooked in one pan- easier clean up. Yay!
Cooking Instructions
- 1
In medium pot, bring water to boil for pasta.
- 2
While waiting for the water to boil, heat a large deep-dish pan on medium heat. Once hot, add 2 of the 3 tbsp butter. Save remaining tbsp butter for later.
- 3
When butter is melted, add shallot and garlic. Cook briefly until sweated.
- 4
Add cherry tomatoes, whole. Let this mixture cook until tomatoes begin to burst. Add white wine to pan to deglaze.
- 5
Water should be boiling by now. Add pasta and follow recommended cooking instructions. Cook until aldente; pasta will continue to cook in shrimp mixture. Drain pasta from water and set aside.
- 6
Add shrimp and dried herbs. Cook shrimp about one minute per side or until opaque.
- 7
Turn off heat and stir in asparagus. The residual heat will cook it aldente.
- 8
Drain and rinse cannalini beans. Add to shrimp mixture.
- 9
Add pasta to mixture. Stir carefully to incorporate all ingredients without breaking beans.
- 10
Finish it off by zesting and squeezing juice of half the lemon. Reserve the other half for service with meal. Top with fresh basil.
- 11
Serve shrimp mixture over bed of fresh baby arugula or spinach. Add salt and pepper to taste.
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