This recipe is fresh and fast—just what you need on a hot summer's night (or any night at all). Wilting the arugula into the warm pasta softens its peppery flavor.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

total:
30 mins
hands-on:
15 mins
Servings:
4
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook pasta in salted water according to package directions. Before draining pasta, stir in peas. Reserve 1/2 cup cooking water; drain pasta and peas.

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  • In a 12-inch skillet, heat olive oil over medium-high. Add shrimp; cook 2 minutes. Add garlic; cook 1 minute. Stir in butter, lemon juice, basil, salt, black pepper and crushed red pepper. Cook until butter is melted and shrimp are opaque. Stir in pasta and peas, adding as much of the reserved water as needed to make it saucy; heat through. Stir in arugula.

Nutrition Facts

580 calories; fat 20g; cholesterol 150mg; saturated fat 9g; carbohydrates 71g; mono fat 8g; poly fat 2g; insoluble fiber 5g; sugars 5g; protein 29g; vitamin a 1630.4IU; vitamin c 16.1mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 6.8mg; vitamin b6 0.2mg; folate 243.9mcg; sodium 520mg; potassium 547mg; calcium 116mg; iron 4.2mg.
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