I tend to profess my love of Pasta about once every 50 minutes, but sometimes I need to remember that I also really like wearing jeans. With this dish, you can have your Pasta and fit into your jeans too! A lighter and healthier option to a traditional Shrimp Pasta dish.
1 pound of Whole Wheat Penne Pasta
1 pound of Jumbo Shrimp
3/4 c. Sun Dried Tomatoes
1 1/2 c. Fresh Arugula
3 cloves of Garlic
Healthy Shrimp Pasta
Cook the Pasta in heavily salted water. While the Pasta is cooking, clean, devein, and season the Shrimp with Salt and Pepper. Heat 2 Tbsp. Olive Oil in a large frying pan and cook the Shrimp for 2-3 minutes per side. Once cooked, removed from the pan. Coarsely chop the Sun Dried Tomatoes and Arugula, and mince the Garlic. Add the Garlic to the frying pan and cook until slightly brown. Add the Arugula and Sun Dried Tomatoes, season with Salt, Pepper and Oregano, and cook until the Arugula wilts. Chop the Shrimp and add it back to the frying pan and stir together. Drain the Pasta and drizzle with Olive Oil until lightly coated. Season the Pasta with Salt and Pepper, then pour the Shrimp mixture over the Pasta. Serve and enjoy!
A & O
- Recipe: Shrimp with Tomatoes & Arugula (firstweshop.com)
- Summer Shrimp Pasta – 430 calories (passingmyplateau.wordpress.com)