Pasta is a great comfort food, especially in the cold months. This is an incredibly easy weeknight dinner, that takes 15 minutes to prepare. I love to cook shrimp, as it cooks quickly and is incredibly versatile. The best part is that I can make the sauce while the pasta is cooking, so I spend very little time in the kitchen, with a healthy and delicious result.
- 1 package tagliatelle pasta
- 2 tbsp olive oil
- 1/2 cup shallots, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 can diced tomatoes
- 1/4 cups capers
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1 pound large shrimps, peeled and deveined, leaving tail intact
- 1 cup arugula
- Optional: chopped parsley to garnish
Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the shallots and the garlic and cook for 5 minutes, until soft.
Add the canned tomatoes, capers, wines, salt, pepper and sugar. Bring to a boil. Reduce heat.
Add shrimp and cover the pan. Simmer on low heat until the shrimp are pink, 6-8 minutes.
Add pasta to the pan and mix until all pasta is coated. Fold in the arugula and serve