Shrimp is one of our favorite proteins to enjoy during the summer, and this dish is very easy to throw together. It’s perfect for a weeknight meal, when time for preparation is short but appetites are big from all of that outdoor play.
Prep Time: 10 min; Cook time: 15 min
1 pound medium shrimp deveined (you can use frozen shrimp)
1 pound spaghetti (or pasta of your choice)
2 tbsp olive oil
1 tbsp butter
4 minced garlic cloves
3 cups halved cherry tomatoes
2 cups arugula
1/2 tsp crushed red pepper flake (you can omit this ingredient if you prefer no heat)
salt and pepper to taste
Cook pasta in a large pot of boiling salted water pursuant to directions on pack (7-10 min). In the meantime, heat oil and butter in a saucepan. Toss shrimp in the pan and cook approximately 3 minutes before adding garlic, tomatoes, arugula and red pepper flake. Cook for another 2-5 minutes until tomatoes and arugula are soft and shrimp turn pink. When the pasta is nice and al dente, drain and return to the pot. Toss the shrimp mixture in the pot with the pasta and salt and pepper to taste. Enjoy!