food (food) | lemon arugala pasta with garlic shrimp

Lemon pasta is such a quick, easy and refreshing dish.  I was introduced to a recipe from my Giada cookbook, but I felt like it was missing a veggie and protein.  So to add a little more substance to it, I added sauteed arugala into the pasta and topped it with garlic shrimp.  If you're looking for a pasta dish that is light and satisfying I definitely recommend trying this one.

Here's what you'll need:

• One package of parpadelle noodles
• 3 lemons
• 1 lbs of peeled un-cooked shrimp
• 3 cloves of garlic (minced)
• 1 tbsp of butter 
• EVOO
• Half pre-washed bag of arugala
• Salt and pepper to taste
• Grated peccorino and parmesan cheese (optional)

Directions:

• Cook pasta according to package directions
• Heat a pan on medium-low heat.
• Add 1 tbsp of EVOO and butter until butter has melted.
• Add garlic and let it absorb for a minute, then add shrimp.  Lightly season with salt and sautee until fully cooked.
• Add juice from half a lemon to shrimp right before they are fully cooked.
• While shrimp and pasta are cooking, add juice from remaining lemons in a bowl with 3 tbsp of EVOO.  Set aside.
• Remove shrimp from pan and set aside - leaving some excess oil/butter in the pan.
• While the pan is still on the stove, add arugala and lightly toss until slightly wilted.
• Drain pasta and return to pot with slightly wilted arugala.  Add the lemon juice/EVOO to pasta and coat until even.  Add salt and pepper to taste.
• Place pasta in large dish with shrimp on top.
• Add peccorino/parmesian cheese to top off the dish.

This dish would go great with a glass of sauvignon blanc or a nice refreshing glass of cucumber water. Enjoy!