Ingredients

The following ingredients have 4 Servings
  • 6 oz linguine ((or spaghetti - cooked, drained, and rinsed))
  • 2 Tbsp olive oil ((extra virgin))
  • 4 cloves garlic ((minced))
  • 1 lb shrimp ((large shrimp, peeled and deveined - thawed, if frozen))
  • 1/2 tsp oregano
  • 1/2 tsp thyme ((fresh, chopped))
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp each, salt & pepper ((to taste))
  • 1/2 cup white wine ((Pinot Grigio - preferably a dry wine, and not sweet))
  • 4 Tbsp butter ((1/2 stick or 1/4 cup))
  • 1 Tbsp parsley ((fresh, chopped))
  • 1 cup arugula

Instruction

  • Cook noodles, drain, rinse, and set aside. *Reserve some of your pasta water in case more liquid is needed for your sauce.
  • Preheat large skillet to medium-high heat with the olive oil. Once the olive oil starts to shimmer, it is ready to add the garlic.
  • Add minced garlic to the heated skillet and saute for 1-2 minutes, or until fragrant. Add the shrimp and seasoning (thyme, oregano, crushed red peppers, salt & pepper). Stir frequently and cook for approximately 1-2 minutes.
  • Deglaze the pan with the white wine and bring back up to heat (about 1 minute).
  • Add the 4 tablespoons of butter, the baby arugula, and chopped parsley, then cook until the leaves of the fresh arugula are just beginning to wilt.
  • Stir in cooked pasta and serve topped with freshly grated Italian cheese and garnish with more parsley (optional).