Creamy Shrimp Pasta with Tomatoes and Arugula

Ingredients

• 8 oz Modern Table® Penne (1 box)
• 2 tbsp olive oil
• 6 cloves fresh garlic, peeled and sliced
• 3/4 lb 16-20 count shrimp, peeled and deveined
• 1 pint cherry tomatoes (about 1 1/2 cups)
• 1/4 cup dry white wine (or chicken broth)
• 1 cup whipping or heavy cream
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 cups baby arugula, washed
• salt and pepper, to taste

Instructions

1. 1

   Prepare the pasta per package instructions, but cook it for 8 minutes instead of 11, since you're gonna finish cooking the pasta in the garlic cream sauce. Once the pasta is done, drain it and set it aside (don't rinse!)

2. 2

   In a large sauce pan, add the olive oil and sliced garlic. Cook on medium low heat, until the garlic is fragrant (about 3 minutes).

3. 3

   Season the shrimp with salt and pepper, then add the shrimp to the pan with the garlic. Cook for 2 minutes, or until the shrimp just turns pink. Remove the shrimp and set aside.

4. 4

   Add the tomatoes and white wine to the pan. Cook for 5 minutes, until the wine reduces by half.

5. 5

   Stir in the cream and grated Parm. Taste the sauce for salt, season if needed.

6. 6

   Toss the pasta into the pan, then stir gently to combine.

7. 7

   Add the shrimp and arugula into the pasta. Toss gently, until the arugula is slightly wilted. Serve hot, with extra parm!