PEPPERY PASTA WITH ARUGULA AND SHRIMP
Linguine served with a fresh, light sauce and tossed with arugula and shrimp. This is a low cost meal since the shrimp is cut in half to go further. Substitute baby spinach if you do not want to use arugula. From "Cooking Light" magazine.
Provided by threeovens
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine 2 teaspoons of the garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula; toss well.
- Bring 4 quarts of salted water to a boil; add pasta and cook until al dente, about 10 minutes.
- Drain pasta, then add to arugula mixture and toss to wilt arugula.
- Heat a large skillet, over medium high heat, and shrimp, season with 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute about a minute.
- Add 1 teaspoon garlic and shallots; saute until shrimps are done, about another minute.
- Remove shrimp and add broth and lemon juice to the skillet, scraping bottom of skillet to loosen any browned bits; reduce liquid by half, about 5 minues.
- Return shrimp, remove skillet from heat, and stir in the butter.
- To serve: arrange pasta on each serving plate, spoon shrimp mixture over each serving and top with cheese.
SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Provided by Colu Henry
Categories dinner, weekday, pastas, seafood, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
SPAGHETTI WITH SHRIMP AND ARUGULA
Categories Pasta Quick & Easy Shrimp Arugula White Wine Summer Gourmet
Yield Makes 2 Servings
Number Of Ingredients 9
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
- In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
- Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
- In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.
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- Combine 2 teaspoons of the garlic and the arugula in a large bowl and season with salt and pepper. Bring 4 quarts of water to a boil in a large pot. Add the pasta and cook 10 minutes or until al dente. Drain the pasta, add it to the arugula mixture, and toss well, until the arugula wilts. Set aside.
- Heat the oil in a large skillet over medium heat, add the shrimp, season with salt and pepper, sauté for about a minute. Add the remaining garlic and shallot and sauté for another minute or until the shrimp are opaque and cooked through. Remove the shrimp from the pan and set aside.
- Add the diluted Fond de Poulet® and lemon juice to the pan, scraping up any browned bits. Simmer until the liquid is reduced to ½ cup. Return the shrimp to the pan, then remove it from the heat and stir in the butter.
- Divide the pasta among 4 warm plates, spoon the shrimp mixture over each serving and top with cheese.
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