Penne with Shrimp & Arugula - a light,refreshing meal

This is the first recipe that i am posting on my blog. Those of you who know me, know that i love food and love to cook too. Made this one dish meal last night. It takes just a little while to prepare and is guaranteed to be a hit. It is inspired by the Seafood and Arugula pasta at The Bagel Shop, Bandra  which i just love.

Ingredients (for 3 people)

3/4 pkt penne (used Del Monte)

2 tablespoons extra-virgin olive oil, plus some for drizzling

1 pkt cherry tomatoes

Salt and freshly ground black pepper

4 cloves garlic, finely chopped or grated

2 cups shrimp, peeled and de-veined

1 lemon

½ pkt basil, thinly sliced into ribbons

1 pkt arugula (rocket leaves), roughly chopped
2 table spoons sliced black olives (optional garnishing)
1 tsp Italian cheese shavings (optional garnishing)

Prepare Pasta

Bring a large pot of water over to a boil over high heat for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente (11 minutes from the time water boils after pasta is put into the boiling water) . Drain the pasta, reserving about a cup of the starchy, pasta-cooking water.

Prepare tomatoes

While waiting for the water to boil, place the tomatoes in an oven proof bowl, drizzle them with olive oil and season with salt and freshly ground black pepper. Zap in microwave until the tomatoes just start to burst, about 1-2 minutes. Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve.

Prepare the shrimp and veggies

While the pasta is cooking and the tomatoes are almost ready, preheat a medium-size skillet over medium-high heat with Extra Virgin Olive Oil, about 2 tablespoons. Add the garlic to the hot skillet along with the shrimp. Cook the shrimp on both sides until firm and pink, about 2 minutes per side. Add the pasta, a ladle of the reserved pasta water, lemon juice, basil, arugula, salt and freshly ground black pepper.

Give it a good toss and pour it into a serving bowl. Add the reserved roasted tomatoes, toss to combine and serve. 

The penne is so flavourful i am certain it would taste fine even without the shrimp. 

Am planning to make it again this week as a veggie dish and later with chicken.

If you wish to, a few Italian cheese shavings and/or sliced blck olives could be used to garnish. 

We had it with a side of beetroot and cucumber salad.

Cooking time: Under 20 minutes (provided prawns are cleaned, washed and marinated in salt pepper lemon juice – my cooking maid did that)