15-Minute Shrimp & Arugula Spaghetti
Quick and creamy shrimp spaghetti with sun‑dried tomatoes and peppery arugula. This dish is ready in 15 minutes with just five ingredients. Perfect for busy nights.
Ingredients
- 14 oz. spaghetti
- 2 tablespoons olive oil
- 16 large shrimps
- 8 cloves garlic minced
- 8 sun-dried tomatoes sliced
- 4 oz. arugula
Ingredients you need per step are listed below the step in Italic
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
1. Can I use other pasta? Yes, tagliatelle or penne will work.
2. How do I know the shrimp are cooked? They turn from gray to pink when done.
3. Variations
- 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
Calories: 491kcal | Carbohydrates: 79g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 67mg | Fiber: 4g | Sugar: 5g | Vitamin A: 708IU | Vitamin C: 8mg | Iron: 2mg
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