|
|
Ingredient |
Amount |
|
Medium Shrimp |
About 1lb. Use shelled deveined. You can use precooked if you wish. |
|
Shallots chopped |
2 - If you cannot find shallots use a small onion. |
|
Sundried Tomato - sliced |
Soften them before use in Olive oil (don't store them in Olive Oil) |
|
Olive oil |
about 1/4 cup |
|
Hot Red Pepper flakes or crushed |
1/4 teaspoon or more if you like it "hot" |
|
Garlic |
2 - peeled cloves |
|
Oregano |
Use fresh if available (about a tablespoon) or if using dried use 1 teaspoon. |
|
Arugula (rocket) coarsely chopped |
2 bunches (about 4 cups with the stems removed). If you can't find
Arugula substitute Mixed greens salad .. It won't have the same
"bite" though. |
|
Fresh Lemon Juice |
1 1/2 tablespoons. |
|
Penne or other short noodles |
12 ounces |
|
Pepper & Salt to taste |
|
Heat about 2 tablespoons of oil in a saute pan add the hot pepper
and garlic. If you are using the raw shrimp add them now and
cook them until they are pink. Add the shallots (or onion) Sundried
tomato and oregano stirring occasionally until the shallots are soft
(about two minutes). If you are using the pre - cooked shrimp add
them now just heat them through - if you over cook them they will be
tough. Scrape the mixture into a large bowl.
Add the Arugula remaining olive oil and lemon juice to the shrimp
mixture. Toss it together to combine. Season to taste with salt and
fresh ground pepper.
Meanwhile cook the Pasta Drain it well, add to the Shrimp mixture.
Toss well and season to taste.
Serve Hot
Serves 4 |
