COLD PASTA WITH ARUGULA, CHERRY TOMATOES, AND SHRIMP: LIGHT AND TASTY SUMMER RECIPE
Cold pasta is the perfect solution: ready in a few minutes with no kitchen stress.
Once the heat arrives, we’re looking for fresh things, like this easy and quick pasta.
I don’t know about you, but I really don’t like the heat, I would skip directly to the coolness of autumn, especially now that I’m pregnant.
But summer is here, so we fight it with cold pasta, ice creams, and everything we like the most: the arugula with the cherry tomatoes pairs well, then add the shrimp and you have a HEALTHY, FILLING, AND BALANCED dish.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 3.5 oz arugula
- 15 cherry tomatoes
- 3.5 oz shrimp
- 1 garlic clove
- 9 oz pasta (I use penne)
- 3 tbsp olive oil
- 1 tbsp salt
Tools
- Pot
- Frying Pan
- Cutting Board
- Knife
- Garlic Press
Steps
First, we need to cook the pasta: in a tall pot pour the water and place on the stove until boiling: add the pasta and salt.
Once ready, drain, pass under cold water for a couple of seconds to stop the cooking, and place in a large bowl, with a tablespoon of oil, stir and let it rest.
I use frozen, already peeled shrimp, very practical: let them defrost for a few minutes, cut along the back to remove the intestine.
Bring water to a boil and let them cook for a few minutes.
Drain and run under cold water for a few seconds. Set them aside.
Rinse the arugula and cherry tomatoes well.
Place them on a cutting board and chop the arugula finely, cut the cherry tomatoes in half.
At this point, take the pasta set aside, add the shrimp, arugula, and cherry tomatoes.
Use a garlic press to squeeze in a clove, a few drops of lemon (only if you like), and two tablespoons of olive oil.
Salt to taste.
Stir and let it rest in the refrigerator.
COLD PASTA WITH ARUGULA, CHERRY TOMATOES, AND SHRIMP: LIGHT AND TASTY SUMMER RECIPE is ready to be enjoyed.
Storage
You can prepare it the day before and keep it in suitable containers; it lasts in the refrigerator for a couple of days.
