Lemon Shrimp Pasta with Arugula
- Total time
- 20 min
- Serves
- 4
- Cuisine
- Italian
Ingredients
- 8 ounces whole wheat linguine (cooked according to package instructions)
- 2 tablespoons extra virgin olive oil
- 1 pound shrimp (raw, peeled and deveined)
- 2 cloves garlic (minced)
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 5 ounces Baby Spinach and or Arugula
- 1/4 cup parmesan cheese (shredded)
- chili flakes (optional garnish)
- salt and pepper (to taste)
Steps
- 1
Prepare pasta according to package instructions, reserving 1/2 cup of the starchy cooking liquid.
- 2
While the pasta is cooking, heat olive oil over medium-high heat in a deep skillet. Sprinkle shrimp with salt and pepper on both sides and add to pan in a single layer. Cook until shrimp is pink, about 3 minutes total, turning once.
- 3
Add garlic to the shrimp and sauté until fragrant, about 30 seconds, being careful not to burn. Stir in lemon juice, lemon zest and spinach/arugula blend. Sauté until greens start to wilt, about 2 minutes.
- 4
Stir cooked pasta, parmesan cheese and reserved cooking liquid into the pan and toss to coat. Season with chili flakes and additional salt and pepper to taste before serving hot.
Source: thelemonbowl.com·Own this recipe or photo? Request removal