Pasta with shrimp and arugula
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| ¼ | cup | Minced shallots |
| 4 | Chopped garlic cloves | |
| ¼ | teaspoon | Red pepper flakes |
| 8 | Sliced Shiitake mushrooms | |
| ¾ | pounds | Large shrimp - peeled; de-veined |
| 2 | tablespoons | White wine |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Clam juice |
| 1 | teaspoon | Lemon zest |
| ½ | cup | Chopped scallions |
| ¼ | cup | Chopped parsley |
| Salt and pepper | ||
| 4 | cups | Fresh arugula leaves |
| 1 | pounds | Capellini pasta - cooked |
Directions
Directions: In a large saut‚ pan, heat the olive oil. Saut‚ the shallots, garlic, and red pepper flakes for 30 seconds. Add the mushrooms and shrimp and cook for 3 minutes until shrimp are cooked through. Add the white wine, lemon juice, clam juice, lemon zest, scallions, and parsley. Allow to simmer for 2 minutes to blend flavors. To serve, toss together the arugula, pasta, and shrimp mixture.
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