Peppery Pasta with Arugula and Shrimp

  • StephanieReid Posted: 04/14/10
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    Wonderful! Easy! Loved the lemon and pepper. I had spinach so used that and doubled the shrimp - even the kids loved it!

  • Nittany93 Posted: 04/22/10
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    Very good and fairly easy. My 5 year old even liked it! Used spinach instead of arugula.

  • lranaeg Posted: 03/30/10
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    This recipe was really good and easy for a weeknight. I think next time I'll omit the shrimp, I didn't feel like they really added anything and my husband even asked if I added them as an after thought. I agree, I didn't think it was too peppery and I'm sure I added more pepper than the recipe called for, I normally do. Yes, do serve with your favorite chilled crisp white wine!

  • csaunders80 Posted: 05/12/10
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    This dish is really great. The only substitutions I made were to use baby spinach and plain old canned grated parmesan cheese. These were the items I had on hand and they were just fine in the dish. I love the idea of slicing the shrimp in half to make them go further. My husband really liked this dish as well. I will make this again for my family for sure but I also would not hesititate to make it for company.

  • KristinMaj Posted: 03/26/10
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    This dish was a good, easy weeknight meal. It was a bit too peppery for my children. I used spinach in place of the arugula because I had some for another recipe and it was delicious.

  • No Longer Registered Posted: 11/27/10
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    I agree with previous reviewers that the arugula is key for maximum pepperiness which is the main theme of this recipe. I did not halve the shrimp and they came out fine. I did mix the pasta, sauce and shrimp all together along with the parmesan and a 1/4 cup pasta cooking water before turning out onto a serving platter because this is how I was taught. It was a beautiful presentation.

  • Hollypop Posted: 03/19/11
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    This recipe was amazing. The flavor of the shrimp and sauce were delicious. I had to substitute baby spinach for arugula, since there wasn't any available in the store.

  • janicef2009 Posted: 08/02/10
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    This is a great summer pasta recipe! I will definitely make it again. I wouldn't recommend using spinach in place of the arugula though - the peppery taste of the arugula really adds to the dish.

  • Saecca Posted: 03/27/10
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    This meal was a nice way to not have a side of veggies. My husband said it was like a lightened scampi. I used 1# shrimp and pasta which slightly doubled everything. It does have a bit of a peppery bite along with the arugula. It was especially good the next day, but watch out for the uncooked garlic in the pasta-- or just remember some gum before going back to work ;-)

  • VeronicaClarke Posted: 03/30/10
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    Five stars with the following additions. I used homemade spinach pasta. The fresh pasta really makes this dish! I also used spinach, the arugula was too bitter and doubled the shrimp and salt and pepper for the shrimp- not the oil. I deglazed the onion and garlic pan with 1.5 T of white wine. I also tossed the lemon zest from the lemon with the spinach. Additional veggies: Toss 1 sliced zucchini, 1 yellow squash, 1 sliced red pepper, 1/2 a red onion sliced, and .5lb of asparagus sliced in 1" pieces with 1T of olive oil, 1 clove garlic, 1 tsp red chili flakes (less if you don't want it spicy), 1/2 tsp salt and 1/4 tsp pepper. Arrange veggies on a baking sheet and roast 400 for about 20 min. Layer pasta, veggies, shrimp, sauce then cheese. To die for and much healthier!

  • al2nc25 Posted: 03/28/10
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    My husband and I really enjoyed this meal , it was very easy and a definite keeper! . The recipe has a great flavor profile! I did not think it was had too much pepper at all. In fact, I added extra black pepper and added red chili flakes. I did not have linguine noodles so I used angle hair pasta instead, but I would NOT recommend doing this; these noodles were too thin to mix with the arugula, but it still was delicious. Other modifications I made: a little less fresh garlic, added about ½ tablespoon of olive oil to arugula mixtures before adding noodles, and used about 2/3 the amount of arugula. Pairs great with a white wine and spring evening!

  • KristyCooks Posted: 06/12/10
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    This was fabulous: really simple and really delicious. <p> I used arugula and doubled the shrimp. I also took a moment to make a shrimp stock with the shells from my shrimp and used that instead of chicken broth. The only other change I made was the following: rather than dumping the pasta directly into the arugula, I removed the shrimp from my saute pan, added a bit more shrimp broth and cooked the pasta for about a minute in the shrimp-garlic sauce. The pasta absorbed most of the liquid and, when poured onto the arugula, sauced the dish perfectly. <p> Likely to be a standard in my kitchen as long as arugula is in season.

  • sncrase Posted: 05/30/11
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    I loved the idea of cutting the shrimp in half. I think I'll do that in other recipes as well. Definitely eat this one right away, the leftovers are not so hot. I agree wth some of the other posts that this needs a spicy element.

  • KathrynNC Posted: 11/25/11
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    We enjoyed this dish both fresh and leftovers. Made minor changes based on previous reviews: Used some cooking liquid from pasta to help make sauce, doubled the shrimp and didn't bother to slice, added crushed red pepper, and mixed all pasta components in a large bowl prior to serving. It was relatively quick and easy to make and something we will probably do again.

  • lisapomarico Posted: 11/29/11
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    Really great, spicy and refreshing. I can't wait to make it again!

  • pdxcook Posted: 03/27/12
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    Excellent dish. Doubled most of the ingredients except pepper and arugula since we wanted to use 1 lb of shrimp and 1 lb of linguine. I also added the pasta back to the sauce, for a minute or so, before pouring it over the arugula. you definitely have to use baby arugula, the older stuff is too bitter and won't really wilt in this dish. We also like mushrooms so sauteed a few sliced up with the onion. Will definitely try the red pepper flakes next time.

  • eazbroze Posted: 10/17/12
    Worthy of a Special Occasion

    Needed to add a bit more lemon juice. I used precooked packaged shrimp and they worked ok in the dish. Used spinach, but arugula would certainly be preferred.

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