Makes:
6 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
11" Large Skillet with Cover
Ingredients
Recipe Description:
Arugula is a lettuce with a rich, peppery taste and an exceptionally pungent flavor for a leafy green. Fresh tarragon has a licorice taste. This combination combines to create a delicious, exotic flavor that will have any gourmet raving, and only you’ll know how easy it is!
12
ounces
angel hair pasta
(340
g)
1
large
shallot, finely chopped
1
clove
garlic, shredded, use Cone #1
1
pound
shrimp, peeled, deveined, tail-off
(454
g)
1
cup
cherry or grape tomatoes, cut into quarters
(180
g)
1⁄2
cup
chicken stock, low-sodium
(120
mL)
3
tablespoons
fresh tarragon leaves, chopped
(4
g)
1
cup
arugula, chopped
(20
g)
1⁄2
cup
parmesan or Romero cheese, shredded, use Cone #1
(40
g)
salt and pepper to taste
Directions:
- Place approximately 8 cups of water in roaster over medium-high heat and cover. When Vapo-Valve™ clicks, add pasta to boiling water and cook uncovered until pasta is cooked al dente, approximately 4 minutes. Remove from heat and drain.
- Meanwhile, in skillet over medium-low heat, place shallot and garlic and sauté for approximately 2 minutes, until fragrant. Add shrimp and continue to stir until shrimp turns pink, approximately 2 minutes. Remove shrimp from pan with slotted spoon and set aside.
- Add tomatoes to skillet and stir until they start to soften, about 2 minutes. Stir in stock and cook until most of the liquid has evaporated, approximately 2 additional minutes.
- Remove from heat and add tarragon, arugula, cheese and shrimp. Salt and pepper to taste. Stir until mixture is blended.
- Place sauce over pasta and serve immediately.
Angel Hair Pasta (2 ounces per serving)
Calories:
200
Fat:
1g
Saturated Fat:
0g
Cholesterol:
42mg
Sodium:
0mg
Carbohydrate:
42g
Fiber:
2g
Sugar:
1g
Protein:
7g
Directions
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