PASTA WITH SHRIMP, TOMATOES AND ARUGULA

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Pasta with Shrimp, Tomatoes and Arugula image

Categories     Pasta     Shellfish     Tomato     Vegetable     Quick & Easy     Shrimp     Arugula     Fall     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

12 ounces penne or other tubular pasta
3 tablespoons olive oil (preferably extra-virgin)
8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, pressed
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 pound tomatoes, cored, cut into wedges
3 bunches arugula, stems trimmed (about 2 cups packed)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
  • Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.

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