Tested till perfect Tagliatelle with Lemon, Shrimp and Arugula
Tagliatelle with Lemon, Shrimp and Arugula
Photography by Matthew Kimura

Tagliatelle with Lemon, Shrimp and Arugula

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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 Information Per serving: about

cal 560 pro 31g total fat 19g sat. fat 3g
carb 66g fibre 7g chol 210mg sodium 741mg
potassium 557mg

% RDI:

calcium 20 iron 54 vit A 23 vit C 23
folate 100
All rights reserved. TVA Group Inc. 2015