Tubettini Pasta With Wilted Arugula, Shrimp & Toasted Garlic: Revisited


My hubby said this is his favorite and I have to agree. He wants me to make it again tonight! The flavors of the creamy pasta with the freshness of the wilted arugula are a perfect compliment to the lightly seasoned and floured shrimp. Tip this baby off with a little crunchy garlic and POW!

Tubettini Pasta With Wilted Arugula, Shrimp & Toasted Garlic
1 cup Tubettini Pasta
1/2 cup shredded Swiss cheese
1/2 cup shredded American cheese
4 cloves of garlic (2 chopped, 2 sliced thin)
1 Tbs olive oil
4 cups arugula
10 shrimp shells and tail removed
1/4 cup flour
1 Tbs old bay of fish seasoning

Bechamel Sauce
3 Tbs butter
2 Tbs flour
2 cups milk
salt & pepper

Cook Tubettini Pasta according to the package directions (reserve 1/2 cup of the pasta water). To a pan, melt the butter and add flour. Cook for 2 to 3 minutes then add heavy cream and cook on low until mixture thickens. Remove from the heat and add the cheese. Next add the cooked pasta. If you think it is too thick, add a little of the pasta water.

In a sauté pan heat the oil and cook the chopped garlic for 30 seconds before adding the arugula. Cook for one minute then remove from the pan and set aside. In the same pan, add oil; cook the garlic slices for 1 minute. Remove the garlic from the pan and set aside but leave the oil in the pan.

Mix the flour and seafood seasoning together in a bowl. Lightly toss the shrimp then cook for 2 minutes turning once after about a minute in the garlic oil. Layer your dish with the pasta first then top with arugula, shrimp and toasted garlic slices. Delicious!!!



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5 thoughts on “Tubettini Pasta With Wilted Arugula, Shrimp & Toasted Garlic: Revisited

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