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Orecchiette With Shrimp, Arugula, And Cherry Tomatoes

Healthycooking's picture
Ingredients
  Salt 3⁄4 Teaspoon, divided
  Medium shrimp 1 Pound, peeled and deveined
  Cooking spray 1 Tablespoon
  Quartered grape tomatoes 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon
  Pitted nicoise olives 1 1⁄2 Tablespoon, chopped
  Crushed red pepper 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Orecchiette pasta 8 Ounce, uncooked (Little Ears Pasta)
  Trimmed arugula 6 Cup (96 tbs)
  Extra virgin olive oil 1 1⁄2 Tablespoon
  Grated parmigiano reggiano cheese 2 Ounce (1/2 Cup)
Directions

1.
Prepare grill.
2.
Sprinkle 1/4 teaspoon salt over shrimp.
Place the shrimp on a grill rack coated with cooking spray; grill 2 minutes on each side or until done.
Cool completely.
Combine shrimp, remaining 1/4 teaspoon salt, tomatoes , and next 5 ingredients (through garlic) in a large bowl; toss gently.
3.
Cook pasta according to package directions, omitting salt and fat.
Drain well; cool.
Add pasta, arugula, and oil to shrimp mixture; toss gently.
Sprinkle with cheese

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Shrimp
Interest: 
Healthy
Servings: 
6

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