Monday, June 13, 2016

Orecchiette with Shrimp and Arugula

Orecchiette is a funny little pasta--meaning "little ears" in Italian. I used frozen, cooked shrimp which I thawed and removed the tails. This is really easy especially if you get the chopping done early.

1/2 bag of orecchiette
16 large cooked shrimp, thawed, tails removed
1/2 cup white wine
1/2 cup chicken broth
1 onion, diced small
2 garlic cloves, minced
1 large tomato diced
1 pkg arugula
salt and pepper
crushed red pepper

While orecchiette is cooking, in large skillet sauté onion in some olive oil, add the garlic and tomato, salt, pepper and crushed red pepper. Cook and stir--adding the wine and the broth and cook down a bit reducing the liquid. When pasta is done, drain. Add the cooked shrimp to the liquid and stir to coat, then add the pasta and arugula and mix well. Serve with a hunk of crusty bread. Bon Appétit!

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