Creamy Garlic Pasta with Citrus Shrimp, Tomatoes & Arugula

I planned to get my recap up today, but I realized I hadn’t posted a recipe in a while. I have so many recipes sitting in my line-up, but with the wedding, traveling, our new family member, the recipe blogs have been put on the back burner! So today, I’ll be blogging about a delicious dinner we had a few weeks ago, a creamy garlic pasta with shrimp that was marinated in my citrus vinaigrette, topped tomatoes, and arugula. This dish was absolutely mouth-watering, and the best part was that it only took thirty minutes to make. I have been on a seafood kick lately. I’m always craving it during the warmer months! But paring seafood with cheese and pasta makes it even better. We had my parents over for this meal and paired it with a sauvignon blanc. The key to making the most delicious shrimp is marinating it first. As soon as I picked up the shrimp from the market, I tossed it in my homemade garlic vinaigrette and let it marinate overnight. You don’t have to do this to get the amazing flavor, but it certainly enhances it!


I used chickpea pasta for this recipe! You can use any pasta, even ravioli or tortellini.

Cook up the shrimp, prepare the creamy garlic sauce, cook up vegetables, and toss it together!
I highly recommend adding a ton of arugula or spinach! It cooks down, and it adds an extra texture and nutrients to the dish.

Creamy Garlic Pasta with Citrus Shrimp, Tomatoes & Arugula

Taralynn McNitt

Delicious dinner recipe that can be made in30-minutes.

5 from 2 votes

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Prep Time 30 minutes mins

Course Main Course

Servings 4 Servings

Ingredients

  

• 1 Lb Jumbo Shrimp peeled and deveined
• 4 Tbsps Citrus Vinaigrette (linked in blog post)
• 5 Cups Arugula
• 1 Cup Grape Tomatoes
• 1 Package Spaghetti I used chickpea pasta
• 1/2 Cup Heavy Cream
• 3 Tbsps Butter
• 1 Tsp Dillweed
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Black Pepper
• 1/4 Tsp Sea Salt
• 3 Garlic Cloves diced
• 1/4 Cup Shredded Parmesan

Instructions

 

• Cook pasta according to the box.
• Add the shrimp and vinaigrette to a pan on medium-high heat. Cook each side for five minutes.
• Without washing the pan, cook the tomatoes until wilted.
• Set shrimp aside. In a pan on medium-high heat, add the garlic, butter, heavy cream, garlic powder, onion powder, dill weed, sea salt, and black pepper. Cook until the butter is melted and the sauce starts to bubble.
• Turn off the heat, and mix in the pasta, parmesan, and arugula.
• Plate the pasta, and top with shrimp and tomatoes!

And it’s important to make extra because we all went back for seconds…and maybe thirds 😉

Questions for you!

1. What foods do you crave during the warmer months?
2. What is your favorite type of pasta?
3. White sauce or red sauce?