Bow Tie Pasta with Shrimp and Lemon Sauce

My family loves this recipe.  It's easy to make and has a ton of flavor.  I use raw frozen shrimp and defrost it, but if you are short on time, use cooked peeled shrimp. Just warm it up in the sauce.  If your family isn't big on shrimp, substitute chicken or salmon.  A nice glass or 2 of Savignon Blanc goes great with this dish. Cheers!


1 Lb. bow tie pasta.

1 Lb. shrimp. Peeled and deveined.

3 Tbs. extra virgin olive oil.

5 cloves of garlic chopped.

5 oz. arugula

5 oz. cherry tomatoes cut in half.

1/3 cup lemon juice.

1 1/2 cups of half and half or whipping cream. 

1/2 grated Parmesan cheese.

1/4 tsp. pepper.


Cook bow tie pasta according to box directions.

In a large saute pan on medium heat, saute garlic and tomatoes for 3-4 minutes.  Do not let the garlic burn.

Add lemon juice and half and half or cream.  As it heats up, it might look like its curdling.  That's ok. Cook on medium heat for 3-5 minutes.

Sprinkle in pepper and add shrimp.  Cook shrimp in sauce for 4 minutes per side. If shrimp is already cooked, just warm it up in the sauce for a minute or 2.

Once shrimp is almost done, add drained pasta and arugula to the sauce and mix until arugula is wilted and sauce coats the pasta.

Sprinkle Parmesan over the top and serve.   


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