DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 15 MIN SERVINGS: 4 COST: MEDIUM
1/2 POUND CLEANED SHRIMP
1/2 POUND CHERRY TOMATOES, CUT IN HALF
FRESH ARUGULA SALAD
3 GARLIC CLOVES, CHOPPED
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
RED PEPPER TO TASTE
FRESH BASIL LEAVES
SALT TO TASTE
INGREDIENTS FOR PASTA
1 POUND WHOLE WHEAT PASTA OR REGULAR PASTA
WATER TO BOIL
SALT TO TASTE
RECIPE
START BY PUTTING THE WATER TO BOIL AND, WHEN IT STARTS TO BOIL, ADD THE SALT AND THE PASTA. COOK 1 MINUTE LESS THEN WHAT WRITTEN ON THE BOX. IN THE MEANTIME PLACE A LARGE FRY PAN OVER MEDIUM HEAT WITH OLIVE OIL, GARLIC AND RED PEPPER
BEFORE THE GARLIC STARTS TO BROWN ADD THE TOMATOES AND SHRIMP
ADD THE SALT AND BASIL. COOK TILL THE SHRIMP IS COOKED
WHEN THE PASTA IS READY, DRAIN AND ADD IT TO THE SAUCE, COOKING OVER MEDIUM HEAT ABOUT ONE MINUTE
CUT THE ARUGULA LEAVES IN SMALL PIECES AND ADD THE FRESH ARUGULA OVER THE PASTA. THIS PASTA IS PERFECT DURING THE SUMMER. ENJOY AND BUON APPETITO!!