Shrimp Arugula Pasta is a hearty, main dish pasta full of the glorious flavors of garlic, lemon and white wine, with some nutritious, dark-leafy greens thrown in for good measure.
A perfect example of “less is more”, this recipe does not disappoint despite its short list of ingredients. It’s easy to pull-together for a quick weeknight meal, but is also special enough for Sunday or any holiday dinner.
Shrimp Salt Black Pepper Butter Olive Oil
Prep and measure all ingredients. Be sure to zest the lemon prior to juicing them.
Heat the butter and olive oil in a large skillet over medium-high heat, then sear both sides of the shrimp until pink and cooked through.
Sauté garlic until it is soft and lightly brown, taking care not to burn it.
Then, add the white wine, lemon juice and lemon zest to the pan and bring it to a simmer. Simmer until the wine has reduced by about 25% and the alcohol taste has cooked off.
Meanwhile, get the pasta water ready. Cook the pasta in boiling salted water for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente.