Nolan’s Pasta and Arugula and Shrimp is a recipe created by my son, a budding foodie who loves cooking. This delicious pasta dish combines peppery arugula-laced pasta with shrimp in a light, white sauce.
Nolan’s Pasta and Arugula and Shrimp
(Adapted from recipe courtesy of Nolan Kelly, 2015)
1 Tbsp minced fresh garlic, divided
Freshly ground black pepper
1 10-oz package fresh arugula
1 lb. pasta, preferably whole wheat linguine or spaghetti
2 Tbsp extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined, tails-on
2 Tbsp minced shallots
3/4 cup fat-free, lower sodium chicken stock
2 Tbsp fresh lemon juice
1 Tbsp unsalted butter
Shaved Romano cheese, to garnish
Preheat oven to 375F.
In a large bowl toss the shrimp with a tablespoon of oil and season generously with salt and pepper. Arrange shrimp on a foil-lined, rimmed baking sheet. Drizzle with a bit more oil. Bake shrimp for 4 minutes. Remove and turn the shrimp over. Bake for another 4 minutes, or until just cooked through and pink.
To prepare the sauce: In a medium heavy skillet over medium heat, saute 1/2 tablespoon of garlic and shallots in a tablespoon of oil about 1 minute. Add broth and lemon juice to the skillet; simmer for 5-8 minutes or until the liquid has reduced by about half. Stir in butter. Set aside. Add the shrimp and any juices from the baking pan to the sauce and toss to coat. Rewarm just before serving.
While pasta is boiling, in a large bowl, combine the remaining 1/2 tablespoon of garlic with the arugula. Drizzle with a couple dashes of oil and season generously with salt and pepper. Toss until dressed. Add cooked and thoroughly drained pasta to the arugula salad and toss well.
To serve: Arrange pasta/arugula mixture on each plate. Spoon warmed shrimp and sauce over each serving. Garnish with shaved cheese and serve warm with crusty bread.