3/4 pound gemelli or another short pasta
3 tablespoons olive oil
1 pound peeled and deveined medium shrimp
2 cloves garlic, chopped
kosher salt and black pepper
5 ounces arugula (about 6 cups)
1/3 cup sliced pepperoncini
4 ounces Feta, crumbled (about 1 cup)

Cook the pasta according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic, and ½ teaspoon each salt and pepper and cook, tossing occasionally, until the shrimp are opaque throughout, 2 to 3 minutes.

Add the shrimp and ½ cup of the cooking water to the pasta. Cook over medium heat, tossing, until the liquid is slightly thickened and coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce). Fold in the arugula and pepperoncini and sprinkle with the Feta.

Real Simple Magazine, March 2013, page 188

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