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!

Amanda Bobbie @cook_8159218

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Ingredients

4 servings

1/2-1 lbraw shrimp, peeled, de-veined and thawed
1/2 lbpenne pasta
3 tbspbutter
2 clovesgarlic, chopped finely
1shallot, chopped finely
1 pintcherry tomatoes
1/4 cupwhite wine (optional)
1lemon
1/2 tbspdried oregano
1/2tbsp-ish dried basil
1 bunchasparagus, chopped into 2 inch pieces
1 (8 oz.)can canniloni beans (not northern beans)
leavesfresh basil
1 (5 oz)package fresh baby arugula
(can substitute arugula with baby spinach)

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Steps

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.