- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
In large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook shrimp, garlic, fennel seeds, lemon rind, salt and pepper, stirring occasionally, until shrimp are pink, about 5 minutes.
Add arugula, lemon juice, pasta and half of the reserved cooking liquid; toss to coat. Add more cooking liquid if desired.
Nutritional facts Per serving: about
- Sodium 741 mg
- Protein 31 g
- Calories 560.0
- Total fat 19 g
- Potassium 557 mg
- Cholesterol 210 mg
- Saturated fat 3 g
- Total carbohydrate 66 g
%RDI
- Iron 54.0
- Folate 100.0
- Calcium 20.0
- Vitamin A 23.0
- Vitamin C 23.0
