Tuesday, July 27, 2010

Spaghetti with Shrimp and Arugula

Good morning to all! I hope everyone had a great Monday and has a better Tuesday. Two more entrée recipes and then I’ll move to brunch just in time for the weekend. Today offering is Spaghetti with Shrimp and Arugula; again I’m trying to keep it simple during the week. I love this one, pure fresh ingredients, with a 15 minute time frame. And almost no prep work, which will give you more time with the friends and family. After all who wants to spend all night in the kitchen on a Tuesday? As always just have fun, and enjoy your time at the dinner table.

Thank You


Spaghetti with Shrimp and Arugula

Spaghetti- 1 pound
Garlic Cloves- 8 (sliced paper thin)
Shrimp- 1 pound (16-18 per pound store bought, peeled and deveined)
Arugula- 5 cups (packed tight)
Olive Oil- 1/3 cup
Parsley- ½ cup (fresh, chopped)
Parmesan Cheese- 1 cup (grated)
Crushed red Pepper- 1 teaspoon
Salt & Pepper- to taste

Method to the Madness

1) Cook pasta in boiling salted water according to the time line on the package. Put aside 1 cup of the water before straining.
2) Let the pasta cook for a couple of minutes, and in large sauté pan (12 inch pan or a wok would work great). Heat the olive oil and add the shrimp & garlic cook for about 2 minutes (do not let brown) then add the crushed red peppers; cook for about 30 more seconds, add pasta water reduce by half.
3) Add the pasta and arugula and toss with grated Parmesan and parsley, season with salt & pepper. Serve and enjoy

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