Shrimp Caprese Pasta with Arugula Salad
520 cal · 36g protein · 50g carbs · 20g fat
Toddler tip: Chop the shrimp small and skip the red pepper flakes on her portion.
Low-carb fork: Swap the pasta for zucchini noodles or spaghetti squash.
Ingredients
Shrimp Caprese Pasta
- 1 lbpenne pasta
- 1.5 lbslarge shrimp, peeled and deveined
- 3 tbspolive oil, divided
- 4 clovesgarlic, minced
- ¼ tspred pepper flakes (optional, mild)
- 1 pintcherry tomatoes, halved
- 8 ozfresh mozzarella (pasteurized), torn or cubed
- ½ cupfresh basil, torn
- to tastesalt and pepper
Arugula Salad
- 5 ozarugula
- 1lemon, juiced
- 2 tbspolive oil
- ¼ cupshaved Parmesan
Instructions
1Cook the pasta in salted boiling water until al dente; reserve ½ cup pasta water, then drain.
2While the pasta cooks, toss the arugula with lemon juice, olive oil, and shaved Parmesan; chill until serving.
3Pat the shrimp dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat; sear shrimp 1–2 min per side until pink and just cooked through. Remove and set aside.
4Add remaining 1 tbsp olive oil, garlic, and red pepper flakes to the skillet; cook 30 sec. Add the cherry tomatoes and cook 3–4 min until they start to blister and release juice.
5Return the shrimp to the pan along with the drained pasta and a splash of reserved pasta water; toss to combine. Off heat, fold in the mozzarella and basil so the cheese just starts to melt. Finish with a squeeze of fresh lemon juice. Serve with the arugula salad.