Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| ¼ cup | Minced shallots |
| 4 \N | Chopped garlic cloves |
| ¼ teaspoon | Red pepper flakes |
| 8 \N | 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 |
| \N \N | Salt and pepper |
| 4 cups | Fresh arugula leaves |
| 1 pounds | Capellini pasta - cooked |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.