Shrimp + Arugula Rigatoni
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

It has been quite a while since I ran a recipe that resembles something of a “garbage” dish. This one does just that. For those who haven’t learned yet about garbage meals, the idea is to throw together whatever you have in your refrigerator and turn it into a meal.

Pasta, casseroles, soup, omelettes, and frittatas all serve as great vehicles for these dishes, but when one of the ingredients is shrimp, it seems egg dishes are out of the question.

This dish combines leftover shrimp and arugula with mushrooms, sun-dried tomatoes, and rigatoni.

What you’ll need:
1 lb shrimp
2 cups arugula
1/2 cup sun-dried tomatoes
1/2 cup baby bella mushrooms, chopped
1 tsp garlic, minced
1 cup rigatoni
Olive oil
Pecorino Romano cheese
Black pepper

Directions:
In a saute pan, heat some olive oil and half of the garlic. Then, saute the shrimp for two minutes per side.

Set the shrimp aside and begin cooking the pasta.

When the pasta is almost finished cooking, saute the mushrooms and sun-dried tomatoes in the remaining garlic and some additional olive oil.

Once the pasta is cooked, drain it and add it to the saute pan. Add the arugula and let it wilt for about a minute.

Then, stir in the shrimp and serve the pasta in bowls. Crack in black pepper and sprinkle in the cheese to taste.

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