Shrimp and Arugula over Linguine
Kimberly O'Neill
ingredients
- 6 oz whole-wheat linguine
- 4 tsp olive oil
- 1 lb medium shrimp, peeled and deveined
- 1/2 tsp salt
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/8 tsp crushed red pepper
- 1 pint grape tomatoes, halved
- 1 tbsp lemon juice
- 1 bunch arugula, well rinsed
- 1/3 c fresh basil leaves, thinly sliced
directions
- 1
1. Cook the linguine according to package directions, omitting the salt if desired; drain and set aside.
- 2
2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with 1/4 teaspoon of the salt and add to the skillet; cook, turning once, until the shrimp are just opaque in the center, about 3 minutes.
- 3
3. Heat the remaining 2 teaspoons oil in the same skillet and add the onion, garlic, and crushed red pepper; cook until the onion is softened, about 3 minutes. add the tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to wilt, about 2 minutes. Stir in the shrimp and lemon juice and heat through, about 1 minute. Add the linguine, arugula, and basil and cook, tossing, until the pasta is coated and hot, 1-2 minutes.
Source: Weight Watchers
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