Shrimp, Caserecci Pasta, & Arugula Tomato Sauce
Ingredients
- 16 oz. pkg Caraluzzi’s Caserecci Pasta
- 15 oz. pkg Caraluzzi’s Fresh Arugula Tomato Sauce
- 1.5 lbs. Fresh Raw Peeled & Deveined Shrimp
- 1 Tbsp Caraluzzi’s Extra Virgin Olive Oil
- 1 Tbsp Butter
- ½ Lemon squeezed
- 20 Cherry Tomatoes cut in half.
- 3 Tbsp Pine Nuts
- Ground Sea Salt & Gourmet Pepper Blend to taste
- 2 Tbsp shredded Parmesan or Romano Cheese
Instructions
- Cook pasta per instructions (save 1 cup of pasta water before draining).
- In a small sauce pan heat up arugula tomato sauce on stove top.
- While pasta is cooking, in a large skillet over medium-high heat add olive oil. Once olive oil is hot add the shrimp, salt & pepper, lemon juice and butter. Sauté the shrimp for approximately 6 minutes.
- When Shrimp is almost done add cherry tomatoes and pine nuts to skillet and sauté for approx. 2 minutes to soften the tomatoes and slightly toast the pine nuts.
- Add arugula sauce and the pasta to the skillet and mix all together. Can add some of the pasta water to thin out the sauce if you desire.
- Top off with shredded cheese to taste over a large serving bowl or in individual bowls and enjoy!
Notes
Serve with a loaf of warm bread. Try Caraluzzi’s Pane di Casa in our Bakery.