Ingredients Jump to Instructions ↓

  1. 12 ounce(s) whole wheat fusilli or rotini pasta

  2. 1 lemon

  3. 1 tablespoon(s) olive oil

  4. 2 clove(s)

  5. garlic , thinly sliced

  6. 1 pint(s) grape tomatoes , each cut lengthwise in half

  7. 1 pound(s) shelled and deveined large shrimp

  8. Salt and pepper

  9. 1 bag(s) (5- to 6-ounce)

  10. baby arugula

  11. 1/2 cup(s) (loosely packed)

  12. fresh mint leaves , chopped

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

  2. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice; set aside. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 1 to 2 minutes or until softened, stirring occasionally. Add tomatoes and cook 3 minutes or until tomatoes begin to soften. Stir in shrimp, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cover and cook 2 to 3 minutes or until opaque throughout, stirring once. Remove from heat.

  3. Drain pasta and return to saucepot. To pasta in saucepot, add shrimp mixture from skillet, arugula, mint, lemon peel and juice, and 1/4 teaspoon salt. Toss to combine.


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