Gemelli With Shrimp, Arugula, and Feta

gemelli-shrimp-arugula
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 612 calories
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 198 mg
    • Sodium 926 mg
    • Protein 40 g
    • Carbohydrate 69 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 275 mg

Cook the pasta according to the package directions, reserving ¾ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat.

Add the shrimp, garlic, and ½ teaspoon each salt and pepper and cook, tossing occasionally, until the shrimp are opaque throughout, 2 to 3 minutes. Add the shrimp and ½ cup of the cooking water to the pasta. Cook over medium heat, tossing, until the liquid is slightly thickened and coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).

Ingredients

  1. Check 3/4 pound gemelli or another short pasta
  2. Check 3 tablespoons olive oil
  3. Check 1 pound peeled and deveined medium shrimp (raw)
  4. Check 2 cloves garlic, chopped
  5. Check kosher salt and black pepper
  6. Check 5 ounces arugula (about 6 cups)
  7. Check 1/3 cup sliced pepperoncini
  8. Check 4 ounces Feta, crumbled (4 ounces)

Directions

  1. Cook the pasta according to the package directions, reserving ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat.
  3. Add the shrimp, garlic, and ½ teaspoon each salt and pepper and cook, tossing occasionally, until the shrimp are opaque throughout, 2 to 3 minutes. Add the shrimp and ½ cup of the cooking water to the pasta. Cook over medium heat, tossing, until the liquid is slightly thickened and coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).
  4. Fold the arugula and pepperoncini into the pasta and sprinkle with the Feta.