Not sure what to do with all those grape tomatoes from your garden? Here is a great recipe with tons of flavor. It's so good you cannot stop eating it. If you cannot find arugula, baby spinach, asparagus or broccoli rabe are great alternatives.
Ingredients:
1 Pound Jumbo Shrimp, Deveined, washed with shells removed leaving the tail shell intact
1 Pound Barilla Large Shells
1 Pint Grape Tomatoes or Cherry Tomatoes, cut in half
6 Cloves of Garlic, sliced thin
1 Large Bunch of Arugula, washed with stems removed or bag of prewashed
1/2 Cup Extra Virgin Olive Oil
2 Small Cans Chicken Broth
1/2 Cup Locotelli Cheese, grated
Salt and Pepper to taste
Directions:
In a large pot boil water on high heat for pasta.
Heat oil in a large frying pan over medium high heat. Add the garlic and saute for one minute. Add the shrimp and season with salt and pepper, allow to cook for about 5 minutes. Remove shrimp from pan and set aside. Add the tomatoes, salt and pepper. Saute for 10 minutes.
Pour in the chicken broth and bring to a slow boil. Reduce heat to simmer for 10 minutes. Add the pasta to the boiling water. At this point add the arugula and the shrimp back to the pan with the tomatoes. When the pasta is finished so is the sauce.
Drain the shells and place in a warmed serving bowl. Top with the sauce and toss with the grated cheese. Serve immediately.
For a beautiful presentation and added flavor, thinly slice a few cloves of garlic and saute them in extra virgin olive oil until slightly brown and crisp. Remove from the frying pan onto a paper towel covered dish. When the pasta is served top with the crispy garlic, it's sweet and delicious!
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