Tagliatelle with Lemon, Shrimp and Arugula

Tagliatelle with Lemon, Shrimp and Arugula Image by: Tagliatelle with Lemon, Shrimp and Arugula Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 12 oz egg noodle Tagliatelle
  • 1/4 cup extra-virgin olive oil
  • 1 lb large raw shrimp peeled and deveined
  • 2 cloves garlic thinly sliced
  • 1 teaspoon fennel seeds crushed
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups packed baby arugula leaves
  • 2 tablespoons lemon juice

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
  • Fibre 0.0
  • Folate 100.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tagliatelle with Lemon, Shrimp and Arugula

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