Spaghetti with shrimp and arugula: Creamy Spaghetti, juicy prawns, sweet sundried tomatoes, and peppery arugula. This dish is quick, easy, yet simple to make and you can serve it within 15 minutes for dinner. And only 5 ingredients!
For the usual weekday, you want to be able to put something on the table quickly. But of course, it must be very tasty and healthy too. We often eat this spaghetti with shrimp and arugula in the summer.
Because it's quick to prepare, but also that the flavors match so well. And served with a delicious salad, you have an easy meal!
- Homemade pasta is really delicious! If you've never had to eat it I can definitely recommend it to try out. But it will cost you well over 15 minutes to make it. Fresh egg pasta that can be found in the supermarket refrigerator and is, just like the homemade pasta, very nice and creamy. The budget-friendly solution is to use dried spaghetti.
- You can get fresh or frozen shrimp. When they are gray, they need to be cooked to be done (by boiling they will turn pink). The pink variants only need to warm.
- Use the oil of the sundried tomatoes to prepare the shrimp instead of olive oil to add even more taste.
Preparation and storage
You can store pasta, sun-dried tomatoes and shrimp. But you can't store arugula. So I can give you one tip. If you want to store this meal, make sure you add the arugula on your plate and not on the whole dish.
- In that case, it can be kept for up to 2 days in the refrigerator in a sealed container. Fry it up in the pan if you want to heat it, until hot. And then add the arugula.
- Spaghetti with shrimp and sun-dried tomatoes can be stored for up to 3 months in an airtight container (or bag in the freezer). You cannot store the arugula in the freezer. When using defrost it in the refrigerator and fry in a pan until hot.
If you like this....
I've got some more inspiration for you for fast recipes with spaghetti:
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📖 Recipe
RECIPE CARD
Ingredients
- 400 grams spaghetti
- 16 shrimps
- 8 cloves garlic
- 8 sun-dried tomatoes
- 100 grams arugula
- 2 tablespoons olive oil
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Instructions
Preparation
- Cook the spaghetti al dente.
- Slice the garlic thinly and set aside.
- Cut the sun dried tomatoes in small stripes.
Spaghetti with shrimps, sundried tomatoes and arugula
- Pour two tablespoons of olive oil into the wok and put it on high heat.
- Add the shrimps and bake for 3 minutes on one side until it turns pink.
- 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
- Homemade pasta is really delicious! If you've never had to eat it I can definitely recommend it to try out. But it will cost you well over 15 minutes to make it. Fresh egg pasta that can be found in the supermarket refrigerator and is, just like the homemade pasta, very nice and creamy. The budget-friendly solution is to use dried spaghetti.
- You can get fresh or frozen shrimp. When they are gray, they need to be cooked to be done (by boiling they will turn pink). The pink variants only need to warm.
- Use the oil of the sundried tomatoes to prepare the shrimp instead of olive oil to add even more taste.
Nutrition
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