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5 from 4 votes

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
Course: Entree
Cuisine: American
Servings: 4
Calories: 541kcal
Author: Kristin


  • 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