Peppery Pasta with Arugula and Shrimp
Elevate your weeknight dinner routine with this Peppery Pasta with Arugula and Shrimp—a vibrant, flavor-packed dish that comes together in just 35 minutes! This recipe combines al dente spaghetti with succulent shrimp, lightly seared in olive oil, and a bold garlic and crushed red pepper sauce for a touch of heat. Fresh arugula adds a peppery bite, while a squeeze of lemon juice and zest brighten the flavors. The finishing touches of Parmesan cheese, freshly cracked black pepper, and an optional sprinkle of parsley make this pasta a crowd-pleaser. Whether you're seeking a quick, gourmet meal or a refreshing take on seafood pasta, this one-pot wonder is sure to satisfy. Perfect for busy weeknights or a cozy dinner, it's a delicious way to bring bold, fresh flavors to your table!
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Recipe Information
Ingredients
- 12 oz Spaghetti (or any pasta of your choice)
- 1 lb Raw shrimp (peeled and deveined)
- 3 tbsp Olive oil
- 4 cloves Garlic (minced)
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Black pepper (freshly ground)
- 1 tsp Kosher salt
- 3 cups Arugula (fresh)
- 1 whole Lemon (juiced and zested)
- 0.5 cup Grated Parmesan cheese
- 1 cup Pasta water (reserved)
- 2 tbsp Fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, pat the shrimp dry with a paper towel and season both sides with a pinch of black pepper and salt.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Lower the heat to medium. In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and crushed red pepper flakes. Sauté for about 1 minute, until fragrant, but do not let the garlic brown.
Add the cooked pasta to the skillet along with the reserved pasta water (start with 1/2 cup and add more later if needed). Toss to coat the pasta in the garlic and oil mixture.
Add the arugula to the skillet and toss with the pasta until it begins to wilt, about 1-2 minutes.
Return the cooked shrimp to the skillet and stir in the lemon zest, lemon juice, and grated Parmesan cheese. Toss everything together until evenly combined. If the pasta looks dry, stir in additional pasta water until it reaches your desired consistency.
Season with additional black pepper and salt to taste. Optionally, garnish with fresh parsley for an extra burst of flavor.
Serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.3 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
