Ingredients
1 pound medium shrimp, peeled and deveined
8 ounces penne pasta
4 cups arugula
3 lemons (1 juiced, 2 zested, 1 segmented)
1 garlic clove, minced
2 tablespoons olive oil
1 shallot, finely chopped
1/4 cup chopped fresh parsley
Salt to taste
Black pepper to taste
Instructions
Bring a large pot of salted water to a boil.
Cook penne pasta according to package instructions until al dente; drain.
Meanwhile, marinate shrimp in 1 lemon’s juice, garlic, and 1 tablespoon olive oil for 5-10 minutes.
In a large bowl, whisk together lemon zest, shallot, parsley, remaining olive oil, and a pinch of salt.
Add cooked pasta and marinated shrimp to the bowl, tossing to combine.
Fold in arugula just before serving to maintain crispness.
Notes
Adjust dressing portion if scaling to avoid overdressing greens.
Reserve 1/4 cup pasta water to create a more emulsified dressing.
Chill for up to 24 hours for make-ahead meal prep.
Use fresh lemon segments as a garnish for extra visual appeal.
- Prep Time: 20
- Cook Time: 10
- Category: High Protein Meals
- Method: Stirring
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 220g
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg