Lemon Arugula Shrimp Pasta

Recipe of the Month: Lemon Arugula Shrimp Pasta (for two)


  • Pasta – I use Ancient Grain Fettuccini (I never measure – just guess what I think will be enough for 2)
  • 2 organic lemons (because you will be using the zest)
  • 2 cloves garlic (minced – I use my microplane)
  • 6 large shrimp (shelled and deveined)
  • 2 Tablespoons Olive oil
  • 2-3 cups arugula
  • Salt and pepper


  • Heat salted water for the pasta
  • Heat the olive oil in a sauté pan –add the garlic and cook until fragrant and just barely beginning to turn golden (Do Not burn it)
  • Add the zest of the 2 lemons and the juice from both
  • Add the pasta to the boiling water
  • Sauté the shrimp in the olive oil lemon mixture until pink and no longer translucent (If the liquid seems like it has all been absorbed you can add another Tablespoon of olive oil)
  • Drain the pasta, put it in a serving bowl add the shrimp mixture and the arugula and toss


A little garlic bread and a glass of wine and you have a fantastic dinner with very little effort.  (Yes, I do drink wine)

Posted in Recipe of the Month.