Shrimp and Arugula Pasta

November 7th, 2012

It is good to be back in The Sunshine State.  As much as we love the North Carolina mountains, a change of scene can be invigorating and cleansing.  My thoughts on cooking change with the environment also.  I left my Kitchen Aid mixer and food processor in the Lake Lure kitchen.  The meals I fix here are usually simple and straight forward.  We eat more seafood and try to get more exercise.

The local market had some beautiful wild jumbo shrimp so I adapted a Cooking Light recipe to make this pasta dish.  While visiting the kids I made a run through Trader Joe’s to pick up pantry staples for Florida.  Their lemon pepper pappardelle pasta goes very well with seafood.  Add a bunch of baby arugula and you have a meal in a dish.

So simple and easy!  There are changes coming to my blog.  I am in the process of moving over to Word Press so I hope you will stick with me.


1/4 cup olive oil
1/4 cup chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces pasta of choice, fusilli, linguine, pappardelle
3 cups (packed) fresh baby or regular arugula

Heat the oil in a heavy large skillet over medium heat.  Add the shallots and garlic and saute until translucent, about 2 minutes.  Add the red pepper flakes and white wine and bring to a simmer.  Simmer until the wine reduces by half, about 5 minutes.  Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 5 to 10 minutes.

Drain the pasta, saving some of the pasta water.  Add the pasta and the arugula to the skillet.  Toss to combine.  Season the pasta with salt and pepper and add a little pasta water if dry.  Transfer to a large bowl and serve.

Printable recipe

8 responses to “Shrimp and Arugula Pasta”

  1. That sounds really great Penny. Fresh shrimp from Florida…can’t beat that! Glad you made it home safely.

  2. Rita says:

    Hi Penny What a great recipe; I am slowly finding my way back to my friends here in Blogland. Always enjoy reading your post and your tasty dishes.Sometimes simple is best!

  3. Eileen says:

    This looks wonderful. I love fresh seafood. Glad your trip was safe.

  4. Simple and delicious…we can always use a dose of that in the winter after all of the heavy meals! Can you send me some of that gorgeous shrimp?!


  5. Glad you made it to Florida safely Penny. Our food changes while we’re here too – more seafood. Love the big wild caught shrimp you found.

  6. Anonymous says:

    This looks like a yummy recipe to try.


  7. marcia smith says:

    I leave my kitchen aid mixer and food processor in the Maine house!! Too funny!

  8. podso says:

    You are the second one I’ve read today that is moving to word press. Your recipe looks so good I want to try it. And after you left NC it got warm again — no jackets needed. But the cool weather will return this week. Enjoy the warm sunshine!

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