Pasta With Shrimp & Arugula
1 tbsp. olive oil
2 cloves garlic, finely chopped
2 lb. tomatoes diced or 28 oz can of tomatoes
1 tbsp. lemon juice
1 tbsp. fresh oregano ( or 1 tsp. dried)
1 tbsp. fresh basil ( or 1 tsp. dried)
1 tsp. fresh rosemary (or 1/2 tsp. dried)
½ tsp. hot red pepper flakes (more or less to taste)
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sugar
1 lb. shrimp, shelled and deveined
1/2 lb fettuccine
1 bunch arugula, washed and coarsely torn
1. Heat oil in a large skillet and add the garlic. When it starts to turn colour, add the tomatoes, lemon juice and seasonings. Simmer for 10 minutes to thicken a bit.
2. Taste the sauce and adjust seasonings if necessary. Add the shrimp and stir fry for 3-5 minutes just until done.
3. Meanwhile, cook the fettuccine in a large pot of boiling salted water, about 7 minutes or until al dente. Drain.
4. Put the pasta into a wide bowl, pour over the shrimp sauce, and top with arugula. Toss lightly and serve.
(Recipe courtesy of Tamara, because she loves arugula and quick pasta meals!)