30 Minute Sun-Dried Tomato Parsley & Arugula Shrimp Linguine

 So last week I posted a Arugula & Goat Cheese Salad + Parsley Sun-dried Tomato Vinaigrette which turned out delicious! I had extra sun-dried tomato and parsley paste that I had made for the vinaigrette and we don’t let things go to waste in this house! I CRINGE at throwing out food, especially food pulled from the garden. I knew I had to make something super yummy with this extra tomato and parsley paste… So here it is! PASTA PERFECTION!!!! I was so excited with how AMAZING this dish tasted! I was so excited that I have made it twice in two weeks! The other great thing about this pasta is that it is quick and super simple! Another reason I made it twice in two weeks!

Ingredients

   1 box of linguine noodles

1 bag of medium to large shrimp

5-7 sliced mushrooms

1 onion chopped

1/2 cup of fresh parsley

1/4 cup of olive oil

2-3 garlic cloves

1 jar of sun-dried tomatoes packed in olive oil

2-3 cups of fresh chopped arugula

1 tbsp of olive oil

1/4 cup of red wine

salt and pepper to taste

1/2 cup of goat cheese (optional)

Yields: 4 servings

Look at that beautiful arugula from the garden! Yum yum! If you’re not a fan of arugula then you can replace it with spinach or kale. This pasta is so tasty! The sun-dried tomato and parsley sauce pairs perfectly with the peppery arugula! The red wine really helps to bring out the flavors of the onions and mushrooms and compliments the sun-dried tomatoes perfectly!In a food processor blend sun-dried tomatoes, garlic, parsley and olive oil until smooth and set a side. Bring a pot of water to a boil and cook noodles according to package. In a skillet over medium high heat add tbsp of olive oil, red wine, chopped onions sliced mushrooms and salt and pepper. Saute for 5-7 minutes or until onions are translucent.   Wash, devein and remove shell and tails on shrimp. Add shrimp to the skillet continue cooking for about 5 -7 minutes or until shrimp are cooked throughly.     Strain noodles and add them to the skillet. Add sun-dried tomato and parsley sauce to the skillet and stir. Wash and chop arugula. Add to skillet stirring until arugula is wilted and there you have it! Easy enough right?Distribute into serving bowl and top with crumbled goat cheese and fresh parsley.  This pasta is divine! The sauce is not super heavy but still full of flavor. A great way to use up that parsley and arugula in the garden! Perfect to indulge in on a chilly fall night. 

Grow it. Pick it. Cook it. Eat it.

Chantelle

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