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Shrimp with Arugula and Penne Pasta

Shrimp with Arugula and Penne Pasta Recipe

submitted by reader JoAnn Geary of Whispering Pines, NC

Shrimp with Arugula and Penne Pasta
Mark Boughton
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shrimp , arugula , penne , pasta , olive
Ingredients
1/4 cup, plus 2 tablespoons, olive oil
2 pounds medium shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup sliced of dry or jarred sundried tomatoes
2 tablespoons chopped shallots
2 bunches arugula
1 1/2 tablespoons freshly squeezed lemon juice
1 pound penne pasta, cooked
Instructions
1. Heat 2 tablespoons oil in skillet; add shrimp, red pepper flakes, and oregano. Sauté 2 minutes. Add sundried tomatoes and shallots. Sauté another 2 to 3 minutes or until shrimp is pink. Scrape into a large bowl.
2. Add arugula, remaining olive oil and lemon juice to shrimp mixture. Fold in cooked pasta.

Serves 6.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Serve this dish with grated Parmesan.

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My husband and I liked this recipe very much. We changed it a bit because we did not have some of the ingredients on hand....such as using a mix of tender greens instead of arugula...and omitting the shallots. We will make this one again when we have dinner guests...it should be a real hit because it tastes like something that would be complicated to make....or something that you would get in a fine Italian restaurant...but it is very easy and very elegant! Thank you for publishing this great recipe!
Emmy
12/16/06 11:40 AM

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