Linguine with Shrimp and Arugula is simply tender pasta swirled with plump shrimp and wilted arugula in a zesty, white wine lemon sauce. Healthy comfort food on the table in 30 minutes!
This dish requires little chopping and comes together quickly so it’s good to have everything lined up to have at your fingertips when it’s time to hit the pan. Basically, you’ll sauté the shallots, garlic, crushed red pepper and shrimp in the wine while the pasta cooks. Once the linguine is done, wilt in the arugula, toss the pasta in, finish with the lemon, parm and parsley. And, voila! Dinner is served!! Enjoy 🙂
If you’re still craving healthy comfort food, we have you covered with Slow Cooker Thai Beef Stew, Instant Pot Chicken Marsala Risotto, Red Wine Braised Lentils with Spinach, and Chicken Shrimp & Sausage Stew. Cheers!!
- 12 ounces linguine
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ cup shallots, finely chopped
- 1 ½ tablespoons garlic, minced
- ¼-½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 ½ lbs large shrimp, 21-25 ct, peeled and deveined
- 5 ounces baby arugula
- ⅓ cup freshly grated parmesan cheese, plus extra when serving
- 2 tablespoons fresh parsley, chopped
- Zest and juice of 1 lemon
Cook linguine in a large pot of boiling, well-salted water until tender but still firm to bite, about 10 minutes, stirring occasionally. Reserve ½ cup of pasta liquid before draining.
Meanwhile, heat olive oil and butter in a large sauté pan over medium-high heat. Add shallots and cook 3 minutes until softened and translucent. Add garlic and cook 2 minutes, stirring frequently. Mix in the red pepper flakes and wine and simmer 3 minutes. Add the shrimp and cook until just opaque in the center, 3-4 minutes, stirring frequently.
Add the arugula by the handful and let each addition wilt before adding more. Stir in the linguine. Toss to combine. Mix in the parmesan, parsley, lemon zest and juice, and season to taste with salt and pepper. Serve hot. Pass extra parmesan separately.