Shrimp pasta with arugula, tomatoes and basil

By Jaymers

Ingredients

• 8 oz angel hair pasta (1/2 box)
• 6 tbsp evoo, divided
• 4 large garlic cloves, minced
• 4 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh parsley
• 2 tsp lemon zest
• freshly ground pepper, to taste
• salt, to taste
• 1 1/4 lb shrimp
• 1 medium tomato, seeded and chopped
• 1/4 C chardonnay or chenin blanc
• 4 C arugula, torn into smaller pieces
• 1/4 C parmesan cheese
• 1 tsp fresh mint, julienned for garnish

Preparation

Step 1

1. Cook the pasta according to the package instructions.

2. In a small bowl, add 4 tbsp evoo, garlic, basil, parsley, lemon zest, salt and pepper.

3. Set aside at room temperature.

4. Heat 2 tbsp evoo in a skillet. Add shrimp, tomatoes and wine and cook until the shrimp is no longer pink.

5. Drain pasta onto a platter and immediately add the shrimp and tomato mixture, fresh arugula and basil-lemon marinade.

6. Toss with parmesan cheese, sprinkle with fresh mint and serve.