Lemony Shrimp and Arugula Pasta
Equipment
- Stove
Ingredients
For the Lemon Oil
- ½ cup extra virgin olive oil
- 1 lemon zested
For the Pasta
- 1 lb whole wheat pasta fusili
- 1 lb shrimp thawed if using frozen, peeled and deveined
- 2 TBSP olive oil
- 2 shallots diced
- 2 garlic cloves minced
- ¼ cup fresh lemon juice about 2 squeezed lemons
- 1 tsp salt
- ½ tsp black pepper
- 3 cups arugula packed
- ¼ cup flat-leaf parsley chopped
Instructions
- Bring a large pot of water to a boil and season with salt to taste.
- Once boiling, add the fusilli to the pot and cook until al dente (firm to the tooth) or according to package instructions. Drain the pasta and set aside.
- While the pasta is cooking, combine ½ cup of olive oil and the zest from 1 lemon in a small bowl and set aside.
- Meanwhile, heat a large skillet with high sides over medium heat, then add the remaining olive oil along with the shallots and garlic. Allow to cook for 2-3 minutes or until aromatic.
- Next, add the shrimp to the pan and cook until bright pink/orange and cooked through (about 4 minutes). Add the cooked pasta to the pan along with the lemon juice, the remaining lemon zest, and arugula and parsley. Toss to combine. Lastly, add the prepared lemon oil and season to taste with salt and pepper.
Nutrition
Calories: 402kcal | Carbohydrates: 47g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 621mg | Fiber: 1g | Sugar: 1g
