| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Home5 | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/4 | c | Minced shallots |
| 4 | Chopped garlic cloves | |
| 1/4 | ts | Red pepper flakes |
| 8 | Sliced Shiitake mushrooms | |
| 3/4 | lb | Large shrimp – peeled; de-veined |
| 2 | tb | White wine |
| 2 | tb | Lemon juice |
| 1/2 | c | Clam juice |
| 1 | ts | Lemon zest |
| 1/2 | c | Chopped scallions |
| 1/4 | c | Chopped parsley |
| Salt and pepper | ||
| 4 | c | Fresh arugula leaves |
| 1 | lb | Capellini pasta – cooked |
INSTRUCTIONS
Directions: In a large saut. pan, heat the olive oil. Saut. the shallots, garlic, and red pepper flakes for 30 seconds. Add the mushrooms and shrimp and cook for 3 minutes until shrimp are cooked through. Add the white wine, lemon juice, clam juice, lemon zest, scallions, and parsley. Allow to simmer for 2 minutes to blend flavors. To serve, toss together the arugula, pasta, and shrimp mixture. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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