Pasta and Shrimp–two of my favorite things!! This is so simple to prepare and oh so delicious. Excellent for a quick go to meal when you want to cook like a superstar!
Linguini with Shrimp and Arugula
What you will need:
•¼ cup Patricia & Paul extra-virgin olive oil, plus more for serving
•2 garlic cloves, thinly sliced
•½ pound jumbo (21/25 count) shrimp, peeled and deveined
•1 cup dry white wine
•1 pint cherry tomatoes, halved
•1 cup shrimp stock, bottled clam juice, or canned reduced-sodium chicken broth
•1 pound linguine
•2 cups packed arugula leaves, torn into bite-size pieces
1. Bring a large pot of salted water to a boil over high heat on the stovetop.
2. Place a large skillet on the stove. Add Patricia & Paul Extra-Virgin Olive Oil and garlic. Cook, with the lid as much as possible, until the garlic shimmers, about 2 minutes. Add the shrimp and cook just until they turn opaque, about 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the wine to the skillet, bring to a boil, and cook for 1 minute. Add the cherry tomatoes and shrimp stock and cook until the tomatoes are heated through, about 3 minutes. Remove the skillet from the heat.
3. Meanwhile, add the linguine to the boiling salted water and cook according to the package directions until barely al dente. Drain well
4. Return the skillet to the stove. Add the linguine, shrimp, and arugula to the skillet. Cook, tossing with kitchen tongs, until the pasta is well coated with the sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with additional olive oil, and serve hot.
Recipe Courtesy of Rao’s on the Grill—Frank Pellegrino Jr.