Whole Grain Spaghetti with Shrimp and Arugula

Is it just me, or has March flown by?

I have been so busy with work, school, and traveling that I feel like I’ve barely had time to cook the fancy fabulous dinners that I’m known for.  As March is national nutrition month, I know I should be putting my best fork forward, and one of the best ways to do that is to cook yourself a fresh and healthy dinner.

This dinner, although fancy and fabulous, is a one pot thirty minute masterpiece for those short on time, but wanting a balanced colorful nutrient-rich meal.

Shrimp and Arugula Pasta


It’s ironic that I started developing this recipe when I was living in Italy over three years ago, as this recipe is very un-Italian.  In fact, it pretty much breaks all of the unwritten Italian pasta rules:

  1. It has too many ingredients
  2. It’s half salad, half pasta
  3. It’s pretty much a one pot primo, secondo, and contorno (1st course, second course, and side dish)
  4. It adds cheese to seafood (blasphemy!)spaghetti with shrimp and arugula


That being said, it’s pretty damn delicious, and makes getting those greens a piece of cake (or in this case a piece of pasta).spaghettiwith shrimp



Whole Grain Spaghetti with Shrimp and Arugula


  • 3 cloves garlic
  • 4 tbs. olive oil
  • 1 1/2 cups cherry tomatoes
  • 1/2 cup dry white wine
  • 1 lb shrimp (fresh or frozen)
  • 1 tsp salt
  • 1 tsp crushed red pepper (adjust depending on spice desire)
  • 1 box (16 oz.)  whole grain spaghetti (I prefer whole grain to whole wheat)
  • 3 cups baby arugula
  • Fresh parsley for garnish
  • Optional- parmigiano reggiano


Prepare shrimp.

Fill a large pot with water and place over high heat.

As you are waiting for the water to boil, prepare the sauce.  Peel and dice garlic. Half cherry tomatoes.

In a large pan, place olive oil, garlic, and salt over medium-low heat.  Cook, gently stirring until sauce is fragrant (from the garlic about 2 minutes).  Add in white wine,  tomatoes, and crushed red pepper.  Cook over medium heat until  wine is reduced approximately 15-20 minutes.

Add shrimp and cook until shrimp is pink and no longer translucent (approximately 5 minutes).

When water boils, add salt and cook spaghetti according to package instructions.

Mix pasta with shrimp sauce  and toss.  Add Arugula and mix in with pasta and sauce.  I like to add a bit more arugula for taste and color.

Top with chopped fresh parsley and fresh parmesan.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s