Shrimp Arugula Linguine
Shrimp and arugula team up to make this pasta dish pack a powerful nutritional punch, as well as satisfy your hungry family!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 12 ounces linguine (1 package)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 3/4 cup cooking white wine
- 1 pound cooked salad shrimp (can use larger shrimp if you like)
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grape tomatoes (halved)
- 4 cups baby arugula
Prepare the linguine according to package directions, drain and set aside.
Meanwhile, heat the olive oil over medium heat, add the garlic and cook until it begins to turn brown.
Add the wine and bring to a simmer.
Add the shrimp, salt, and pepper, and stir until heated through.
Right before removing from heat, stir in the tomatoes.
Add the shrimp-tomato mixture and baby arugula to the pot with the cooked, drained linguine, and toss gently.
Calories: 541kcal | Carbohydrates: 67g | Protein: 35g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 968mg | Potassium: 474mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 13.2mg | Calcium: 225mg | Iron: 4mg