Popular Conditions & Diets
Ingredients
12
Time
15m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
12
Time
15m
Serves
4
1 lb
Shrimp
peeled and deveined
2 Tbsp
Extra-Virgin Olive Oil
divided
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
8 oz
Spelt Spaghetti
3
Quick Meal
Dinner
Garlic Cloves
sliced thin
1/2 tsp
Chili Flakes
3/4 cup
Dry White Wine
2 Tbsp
Lemon Juice
1/3 cup
Unsalted Butter
2 cups
Arugula
2 Tbsp
Fresh Parsley
chopped
1
Place the shrimp in a medium sized bowl and toss with half the olive oil and season with salt and pepper and set aside.
2
Heat a large skillet over medium heat. Once hot, add the shrimp and cook for two to three minutes per side, until pink and cooked through. Remove the shrimp and set aside.
3
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
4
Lower the heat to medium-low and drizzle in the remaining oil and then stir in the garlic and chili flakes. Cook, stirring often until the garlic is fragrant. Deglaze the skillet with the white wine and stir to scrape up any browned bits. Add the lemon juice and stir until reduced, about two to three minutes.
5
Add the butter to the skillet and stir until melted and thickened slightly, about four to five minutes.
6
Toss in the arugula and cooked pasta and toss with tongs to combine everything. Season with salt and pepper. Garnish with parsley. Enjoy!
7
Substitutions: Gluten-free: use a gluten-free pasta. Dairy-free: use a high quality vegan butter.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
