Happy 4th of July! I probably should have prepared something red, white and blue in honor of today’s celebration, but I didn’t! Not that there aren’t a million ideas out there to choose from. I have seen such cute and yummy-looking recipes all over the internet the last couple of weeks. But I just never got my act together enough to come up with something in line with an Independence Day theme. In fact, today’s recipe is not even a grill-related recipe! But, you are going to want to tuck this away for later, because it is one you definitely should try!
This dish, while not red, white and blue, is a great dinner for when you want pasta. As much as I love classic spaghetti and meatballs, Thing 2 does not like tomato sauce, so he ends up eating only the pasta which really is just carb-y and not as nutritious as I would like (although I try to use whole grain pasta so at least we are getting some fiber in there!). But in this dish, not only do you get the lean protein and more from the shrimp, but you get additional rich and varied nutrition from the arugula. Arugula is a green that packs a pretty good nutritional punch and is also viewed to be an anti-cancer food.
Arugula provides vitamins A, B, C and K, as well as minerals like iron, calcium, phosphorus, potassium, magnesium, zinc and copper. It is one of the most nutritious of the leafy greens and is actually classified as a cruciferous vegetable along with broccoli and brussels sprouts. So you can feel good about serving this dish to your family!
As you would expect, Thing 1 and DH loved this dinner. Thing 2 turned his nose up at the tomatoes and promptly picked them out. However, he still got all that good nutrition from the arugula, so it was a win-win!
- 1 (12 ounce) package linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¾ cup cooking white wine
- 1 pound cooked salad shrimp (can use larger shrimp if you like)
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grape tomatoes, halved
- 4 cups baby arugula
- Prepare the linguine according to package directions, drain and set aside.
- Meanwhile, heat the olive oil over medium heat, add the garlic and cook until it begins to turn brown.
- Add the wine and bring to a simmer.
- Add the shrimp, salt, and pepper, and stir until heated through.
- Right before removing from heat, stir in the tomatoes.
- Add the shrimp-tomato mixture and baby arugula to the pot with the cooked, drained linguine, and toss gently.
Enjoy all the cook-outs, fireworks, and other celebrations today. Happy Independence Day!
- Linguine With Shrimp Scampi (pinterestrecipetester.wordpress.com)
- Shrimp and Artichoke Linguine (artichokerecipesbariv.wordpress.com)
- One-Pan Pasta (lottieanddoof.com)