ROCKET AND TARRAGON SHRIMP

Jan 27, 2013

smitten ⋅ pasta, seafood ⋅ arugula, lemon, linguine, shrimp, tarragon, tomato ⋅ 2 comments

•This is a very quick cooking one pot pasta dish packed full of flavor.  Shrimp cooked in a fresh tomato sauce with peppery arugula and lemony tarragon.  If you have never tried tarragon before, it’s an herb that has a subtle licorice flavor.  Tarragon is also perfect with chicken and goes great with citrus.  Rocket (fancy name for arugula) is a hearty green that stands up to strong vinaigrettes and a great addition to sandwiches.  This sauce can also be served over brown rice or made with a gluten free pasta.

 

 

 

 

 

1/2 lb raw shrimp-peeled and deveined (I used frozen)

1/2 lb linguini or spaghetti

1 large shallot-sliced

1 large garlic clove-minced

pinch of red peppers flakes-as much or little as you like

4 roma tomatoes-chopped

1 cup arugula-roughly chopped

1 tbls chopped fresh tarragon

1/2 tsp kosher salt-plus a pinch for shrimp

1/2 tsp black pepper-plus a pinch for shrimp

2 tbls olive oil

lemon zest and parmesan cheese for garnish

 

serves 2

prep and cooking time- 30 min

 

Cook pasta according to package directions in well salted boiling water, go short 2 min so it’s just under al dente.  Reserve 1 cup of the cooking pasta water.  Drain pasta and set aside.  You can also serve over brown rice to make it gluten free.

In the same pot, add olive oil, shallot, garlic and red pepper flakes.  Sauté over med high heat for a couple of min until the shallot is translucent and garlic is fragrant.

Add in the chopped tomatoes and the salt and pepper.  

Cook on med high for about 7 min until the tomatoes break down.

Add the shrimp, with a pinch of salt and pepper, and cook only a min, just until they start turning pink.  The shrimp will continue to cook, don’t over cook in this step.

Pour in a little of the pasta water to deglaze the pan, just a splash.  Scrape bottom of pan with wooden spoon.

Add enough water to make the sauce the thickness you like.  I used 3/4 cup total.  Bring to a simmer.

Sprinkle in the tarragon

and arugula, stir.  Turn off heat.

Toss in the pasta and let sit in the hot sauce until cooked through, should be just a min.

Serve with a little fresh lemon zest and shaved parmesan cheese♥Enjoy

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