Shrimp and Arugula Pasta

Ingredients

• 80 g arugula
• 2 Tomatoes
• 500 g whole wheat spaghetti
• Salt
• 1 Organic lemon
• 300 g large shrimp (prepped; deveined, peeled except for tail segment)
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp olive oil
• black pepper

Instructions

1. 1.

   Wash and dry the arugula, shake off excess water, and tear into smaller pieces if desired. Wash the tomatoes, quarter them, remove seeds and stems, and dice the quarters finely.

2. 2.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente, then drain in a colander and let it rest.

3. 3.

   Wash the lemon hot, dry it, grate the zest into very fine strips, and squeeze out the juice.

4. 4.

   Rinse the shrimp under cold water and pat them dry. Peel the garlic and finely chop it. Wash the chili pepper, halve it, remove seeds, and finely chop it as well.

5. 5.

   Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes until just pink. Add the garlic and chili and sauté briefly. Season with salt, pepper, and lemon juice.

6. 6.

   Add the tomatoes and cook for 1–2 minutes to soften. Toss in the arugula, pasta, and lemon zest, adjust seasoning, and serve on four plates.