Quick Shrimp & Arugula Spaghetti is a creamy pasta dish loaded with juicy shrimp, sweet sun‑dried tomatoes, and peppery arugula. It's perfect when you want a delicious dinner on the table in 15 minutes. The al dente spaghetti serves as the base, while the pink, succulent shrimp turn this meal into a celebration. This recipe uses just five simple ingredients but delivers a gourmet taste.
Quick Creamy Shrimp Spaghetti
Sometimes, a weeknight recipe can make you happy. My husband and kids love it when I serve this spaghetti with a fresh salad. The kids love how the shrimp turn a beautiful pink when you fry them-a sure sign they're done.
It smells like you're in an Italian restaurant, but in your own kitchen. It's a dish that evokes summer vacations and coziness, but it's also perfect for year-round. And the simplicity of the ingredients makes it so easy to whip up a delicious recipe quickly.
Tips for a Perfect Shrimp & Arugula Pasta
- Spaghetti: Fresh pasta tastes terrific, but dried spaghetti is the fastest option.
- Avoid sticky pasta: Don't add oil to the water; simply stir the pasta to keep it from sticking.
- Cook the shrimp thoroughly: Raw shrimp are gray, but when they turn pink, they're done. Don't cook them too long, or they'll become tough.
- Flavor boost: Cook the shrimp in the oil from the sun‑dried tomatoes
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📖 Recipe
RECIPE CARD
Ingredients
- 14 oz. spaghetti
- 2 tablespoons olive oil
- 16 large shrimps
- 8 cloves garlic, minced
- 8 sun-dried tomatoes, sliced
- 4 oz. arugula
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Boil the spaghetti until al dente, stirring occasionally.14 oz. spaghetti
- Heat olive oil in a wok. Add the shrimp and cook for three minutes until one side is pink.16 large shrimps, 2 tablespoons olive oil
- Turn the shrimp, add garlic and sun‑dried tomatoes, and cook until the shrimp are done.8 cloves garlic, 8 sun-dried tomatoes
- Add the spaghetti, toss briefly, and plate.
- Top with arugula and serve immediately.4 oz. arugula
- Turn the shrimp around and add the garlic and tomatoes.
- Bake until the shrimp turns pink and then add the spaghetti.
- Bake it for a minute or so and spoon it onto a plate.
- Sprinkle the arugula on top and serve.
Notes
- Add cream for extra richness.
- Substitute shrimp with mushrooms for a vegetarian version.
- Refrigerator: Store leftovers without arugula in the fridge for two days
- Freezer: freeze for three months. Add fresh arugula when reheating.
Nutrition
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