Ingredients Jump to Instructions ↓

  1. 6 oz whole- wheat linguine

  2. 4 tsp olive oil

  3. 1 lb medium shrimp , peeled and deveined

  4. 1/2 tsp salt

  5. 1 onion , chopped

  6. 2 garlic cloves, minced

  7. 1 pint grape tomatoes, halved

  8. 1 tbsp lemon juice

  9. 1 bunch arugula , well rinsed

  10. 1/3 c fresh basil leaves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Cook the linguine according to package directions, omitting the salt if desired; drain and set aside.

  2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with ¼ 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. 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 ¼ 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.


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