Shrimp and arugula pasta
Shrimp and arugula pasta
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Heather
- 1 package of fettuccine pasta
- 1/2 pound uncooked peeled and deveined shrimp
- 1/2 cup panko bread crumbs
- 1 tablespoon garlic pepper
- 1 cup arugula
- 1 cup cherry tomatoes
- 1 small shallot minced
- 1 teaspoon lemon zest
- juice of lemon
- 5 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper
Cook and drain fettuccini pasta according to package.
Place panko bread crumbs in a bowl.
Season shrimp with garlic pepper and then toss the shrimp in panko crumbs to lightly coat.
In a skillet over medium heat add butter and 2 tablespoons of olive oil.
Add shrimp to skillet and cook until pink, about 4 minutes on each side.
Add cooked pasta to large serving bowl. Season with salt and pepper to taste.
Mix in arugula, tomatoes, shallot, and 3 tablespoons of olive oil. Squeeze with lemon juice and top with shrimp.
Calories: 183kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 350mg | Potassium: 106mg | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 8.2mg | Calcium: 72mg | Iron: 1.3mg