LEMON SHRIMP & ARUGULA PASTA
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This quick and easy pasta dish is super satisfying and loaded with flavour. The key, in my humble opinion, is to use LOTS of fresh lemon, garlic, and peppery arugula, along with high quality extra-virgin olive oil.
For those of you looking for a lower carb meal, omit the green peas and opt for zucchini noodles or konjac pasta in place of the fettuccine.
Ingredients for 4-6 servings:
8 oz (250 g) fettuccine or linguine (gluten-free if needed)
1/4 cup olive oil, plus more for drizzling
3 cloves garlic, minced
1 tsp red pepper flakes
1/4 cup dry white wine (or bone or vegetable broth)
1 to 1 1/4 lbs large shrimp, cooked, peeled and deveined
4 cups fresh baby arugula
1 cup frozen green peas (optional)
2 to 3 tsp lemon zest, adjusted to taste
2 Tbsp lemon juice, or more to taste
1/3 cup freshly grated Parmesan, plus more for serving
salt & pepper, adjusted to taste
Directions:
Cook pasta in salted water according to package. Drain well and set aside.
Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for 1-2 minutes. Add wine and bring to a boil.
Reduce heat. Add shrimp, cooked pasta, arugula, peas (if using), and 2 tsp lemon zest, and toss to combine. Cook until the arugula begins to wilt and the shrimp and peas are warm. Stir in lemon juice and 1/3 cup Parmesan cheese.
Add seasoning and adjust lemon juice and zest to taste. Serve warm with a drizzle of olive oil and sprinkle of Parmesan cheese as desired.
