Tagliatelle with Lemon, Shrimp and Arugula
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Recipe based on 12 ratings.
Tagliatelle with Lemon, Shrimp and Arugula
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 560 |
| pro | 31 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 66 g |
| fibre | 7 g |
| chol | 210 mg |
| sodium | 741 mg |
| potassium | 557 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 54 |
| vit A | 23 |
| vit C | 23 |
| folate | 100 |
- Preparation time: 5 minutes
- Cook time : 10 minutes
- Total time : PT15M
- Portion size: 4
Ingredients
- 12 oz 12ozegg noodle Tagliatelle
- 1/4 cup 1/4cupextra-virgin olive oil
- 1 lb 1lblarge raw shrimp, peeled and deveined
- 2 2cloves garlic, thinly sliced
- 1 tsp 1tspfennel seeds, crushed
- 1 tsp 1tspgrated lemon rind
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 6 cups 6cupspacked baby arugula leafbaby arugula leaves
- 2 tbsp 2tbsplemon juice
Preparation
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.
Source : Canadian Living Magazine: May 2009
