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Shrimp with Baby Penne & Baby Arugula Recipe

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This recipe for Shrimp with Baby Penne & Baby Arugula, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 pound baby penne pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pints grape tomatoes
Salt and freshly ground black pepper
4 cloves garlic, finely chopped or grated
24 medium shrimp, peeled and deveined
6 scallions, green and white parts chopped on a bias
Zest of 1 lemon
3/4 cups basil, thinly sliced into ribbons
3 cups baby arugula, roughly chopped

Preheat oven 400
Cook pasta al dente in large pot of salted boiling water
Drain the pasta, reserving about a cup of the pasta water
While waiting for the water to boil, place the tomatoes on a cookie sheet, drizzle them with olive oil and season with salt and freshly ground black pepper
Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes
Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve
While the pasta is working and the tomatoes are almost ready, preheat a medium-size skillet over medium-high heat with 2 tablespoons olive oil
Add the garlic to the hot skillet along with the shrimp
Cook the shrimp on both sides until firm and pink, about 2 minutes per side
Add the scallions, cook for a minute or so, then add the pasta, a ladle of the reserved pasta water, lemon zest, basil, arugula, salt and freshly ground black pepper
Pour into a serving bowl; add the reserved roasted tomatoes, toss to combine and serve

Personal Notes:
Personal Notes:
I have substituted the arugula with baby spinach.




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