Usuba
Farfalle pasta with shrimp and arugula
A light and aromatic dish with tiger prawns, fresh arugula, and Parmesan. Bow-tie pasta absorbs the flavors of white wine and garlic, creating a balanced combination of seafood and herbs.
- Total
- 15 min
- Standard serving
- 204.7 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil the pasta in salted boiling water with olive oil for 11 minutes. Drain, reserving the water for the sauce.
- 2
Step 2
Cut two thin slices of chili pepper. Crush, peel and roughly chop the garlic.
- 3
Step 3
Fry the garlic in olive oil over high heat for 10 seconds.
- 4
Step 4
Place the shrimp on a skillet and fry for 1 minute on each side. Pour in white wine, add chili slices and evaporate the alcohol for 30 seconds.
- 5
Step 5
Add half of the arugula, tearing it by hand. Lightly salt and pepper, then mix.
- 6
Step 6
Add the pasta to the shrimp. Pour in 100 ml of the water in which the pasta was cooked and 2 tablespoons of olive oil. Mix and heat for 1.5 minutes.
- 7
Step 7
Add the remaining arugula and mix. Divide onto plates, sprinkle with grated parmesan and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
