Total Time: 20 minutes

Linguine shrimp arugula combination gives an earthy vegetarian tone to the sea dish


Ingredients for 4 people:

  • 1 pound linguine
  • 1/2 cup olive oil
  • 2 garlic cloves finely chopped
  • 3/4 pound medium shrimp
  • 1/2 cup white wine
  • 1/2 cup tomato purée
  • hot pepper to liking
  • salt
  • 4 ounces arugula (about 5 cups packed)



Warm up oil in a large pan and put garlic. A few seconds later add shrimp. Stir for a few seconds more then add wine.

Let most of the wine evaporate at lively heat for about 2 minutes, then add tomato purée, salt and hot pepper.

About one minute later toss arugula in the sauce Stir 15-20 second, then transfer cooked linguine to the pan. Mix well. Turn off heat and serve.


Note: it takes about 5 minutes for the shrimp sauce, so you can start after you throw the pasta in the pot. Remember that pasta cooks an extra minute while mixing with sauce, so don’t overcook. Arugula may seem a lot, but cooked it’ll reduce to very little.

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