Cavatelli with Shrimp and Arugula

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Category : Fish And Sea Food

Recipe : Cavatelli with Shrimp and Arugula

Makes 4 servings

8 sun-dried tomato halves (not packed in oil)
6 ounces cavatelli pasta
1 tablespoon + 1 teaspoon olive oil
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
24 medium shrimp (about 11 ounces), peeled and deveined (tails left on)
4 cups packed arugula leaves
1/2 cup thinly sliced scallions
1/4 teaspoon salt

Place tomatoes into small bowl; add boiling water to cover. Let stand 30 minutes,
until softened; drain, discarding liquid. Cut tomatoes into thin strips; set aside.
Meanwhile, in large pot of boiling water, cook cavatelli 8-10 minutes, until
tender. Drain, reserving 1/4 cup liquid; place cavatelli into serving bowl. Keep
warm.
In large nonstick skillet, heat oil; add garlic and red pepper flakes. Cook over
medium-high heat, stirring constantly, 1 minute. Add shrimp; cook, stirring
frequently, 2-3 minutes, until shrimp turn pink. Add arugula, scallions and
reserved tomatoes; cook, stirring frequently, 1 minute, until arugula is wilted.
Top warm cavatelli with shrimp mixture; toss to combine. Sprinkle with salt and
reserved liquid; toss again.

SERVING (1 CUP CAVATELLI, 1/2 CUP VEGETABLE MIXTURE, 6 SHRIMP)
PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 1/2 Proteins, 2 Breads.

PER SERVING: 321 Calories, 7 g Total Fat, 1 g Saturated Fat, 129 mg Cholesterol, 295
mg Sodium, 39 g Total Carbohydrate, 4 g Dietary Fiber, 25 g Protein, 137 mg Calcium