Light Summer Shrimp and Arugula Pasta

Light Summer Shrimp and Arugula Pasta


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Try this simple recipe to create a light summer pasta dish that will surely satisfy your taste buds.

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Chicago, Illinois

Serving Size / Yield

4 servings


  • ¾ lb. gemelli pasta
  • 3 Tbs. olive oil
  • 1 lb. medium shrimp, peeled, deveined
  • 2 cloves garlic, chopped
  • dash salt
  • dash pepper
  • 5 oz. arugula
  • 1/3 C. pepperoncini
  • 4 oz. feta cheese, crumbled

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Boil the pasta and let rest back in the pot after draining. Save about ¾ cup of the pasta water for later use. Heat oil in a medium skillet and add shrimp, garlic, and ½ teaspoon of salt and pepper. Continue mixing the dish until shrimp are opaque (about 2-3) minutes. Pour the shrimp over the pasta and combine. Add saved pasta water. Mix in the arugula, peperoncini and feta and enjoy. 


(Note: This dish pairs wonderfully with a bruschetta appetizer.)

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