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.

 

Ingredients:

• 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

 

Directions:

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

Enjoy!