Orecchiette with Shrimp, Arugula and Cherry Tomatoes
9
- Prep Time20 mins
- Total Time30 mins
- Makes4 servings
(Recipes by Eshun Mott. Produced by Aimee Nishitoba. Photos by Erik Putz. Food Styling by Sage Dakota. Prop Styling by Nicole Billark.)
This quick and lively pasta uses pantry staples that, in combination, start summer early: freezer shrimp, cherry tomatoes and a healthy helping of garlic and chili flakes.
Ingredients
450 g orecchiette, pasta
400 g frozen raw peeled shrimp, thawed
1/2 tsp salt, divided
6 tbsp olive oil, divided
2 large shallots, chopped
1 peeled and chopped garlic head, (about 1/4 cup)
1/2 tsp red pepper flakes
680 g cherry tomatoes, halved
2 tbsp red wine vinegar, (optional)
4 cups packed baby arugula
Instructions
Cook pasta following package directions. Reserve 1 cup of pasta water, then drain pasta. Set aside.
Pat shrimp dry with paper towels. Season with 1/4 tsp salt. Heat a large frying pan over medium-high. Add 2 tbsp oil, then shrimp. Cook until shrimp is just cooked through, about 1 min per side. Transfer shrimp to a plate.
Reduce heat to medium-low. Add remaining 4 tbsp oil, shallots, garlic and red pepper flakes to pan. Cook, stirring often, until shallots soften, about 2 min. Add tomatoes. Cook, stirring occasionally, until saucy, about 5 min. Stir in red wine vinegar.
Increase heat to medium. Return shrimp to pan. Stir in pasta and arugula until warmed through. Gradually stir in pasta water to loosen sauce
Nutrition (per serving)
Calories 710, Protein 28g, Carbohydrates 99g, Fat 24g, Fibre 7g, Sodium 850mg.