Orecchiette With Shrimp, Arugula, And Cherry Tomatoes
|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)|
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.
Combine shrimp, remaining 1/4 teaspoon salt, tomatoes , and next 5 ingredients (through garlic) in a large bowl; toss gently.
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