Spaghetti with Shrimp and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
8 ounces spaghetti |
2 tablespoons extra-virgin olive oil |
1 garlic clove, minced |
2 tablespoons chopped fresh flat-leafed parsley leaves |
1 teaspoon freshly grated lemon zest |
freshly ground black pepper |
1/2 pound large shrimp (about 20), shelled and deveined |
2 tablespoons dry white wine |
2 cups chopped arugula (about 1 bunch) |
Directions:
1. In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
2. In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
3. 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.
4. 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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