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.
SHRIMP AND ARUGULA PASTA
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.