A colorful, fresh-tasting dish that comes together in minutes. Serve this with a mixed green salad and some bread.
Recipe information
Yield
Serves 4
Ingredients
12 ounces penne or other tubular pasta
3 tablespoons olive oil (preferably extra-virgin)
8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, pressed
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 pound tomatoes, cored, cut into wedges
3 bunches arugula, stems trimmed (about 2 cups packed)
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Step 2
Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
Step 3
Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.
Nutrition Per Serving
Per Serving: calories
491; total fat
12 g; saturated fat
2 g; cholesterol
86 mg
#### Nutritional analysis provided by Bon Appétit
