Creamy Shrimp Pasta with Arugula and Tomatoes
Creamy Shrimp Pasta with Arugula and Tomatoes
Ingredients
- 12 ounces penne pasta, uncooked
- 1 pound shrimp, raw, peeled and deveined
- 1 1/2 cups cherry tomatoes, whole
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 cups arugula, fresh leaves, plus more for garnish
- 1 1/2 cups heavy cream
- 1/2 cup water
- 1 1/2 cups mozzarella cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare all ingredients: chop the onion, mince the garlic, ensure shrimp are peeled and deveined, and have cherry tomatoes, arugula, and shredded mozzarella ready.
⏱️ 10 min
- 2
In a large, deep pan or Dutch oven, combine the uncooked penne pasta, raw shrimp, whole cherry tomatoes, fresh arugula, chopped onion, and minced garlic.
⏱️ 2 min
- 3
Pour the heavy cream and water over all the ingredients in the pan. Season generously with salt and freshly ground black pepper.
⏱️ 1 min
- 4
Stir all ingredients thoroughly to combine. Place the pan over medium-high heat on the stovetop.
⏱️ 1 min
- 5
Bring the mixture to a simmer, then reduce heat to medium and cook, stirring occasionally, for 15-18 minutes, or until the pasta is al dente and the sauce has thickened and become creamy. The shrimp will turn pink and opaque, and the tomatoes will soften and burst.
⏱️ 18 min
- 6
Once the pasta is cooked and the sauce is creamy, remove the pan from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
⏱️ 1 min
- 7
Cover the pan for 2-3 minutes, allowing the residual heat to melt the cheese until it's gooey and bubbly.
⏱️ 3 min
- 8
Uncover the pan and stir everything well to incorporate the melted cheese evenly throughout the pasta. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 9
Serve the creamy shrimp pasta immediately in bowls. Garnish with a few fresh arugula leaves and an extra sprinkle of black pepper, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp Pasta with Arugula and Tomatoes
- 12 ounces penne pasta, uncooked
- 1 pound shrimp, raw, peeled and deveined
- 1 1/2 cups cherry tomatoes, whole
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 cups arugula, fresh leaves, plus more for garnish
- 1 1/2 cups heavy cream
- 1/2 cup water
- 1 1/2 cups mozzarella cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare all ingredients: chop the onion, mince the garlic, ensure shrimp are peeled and deveined, and have cherry tomatoes, arugula, and shredded mozzarella ready.
⏱️ 10 min - 2
In a large, deep pan or Dutch oven, combine the uncooked penne pasta, raw shrimp, whole cherry tomatoes, fresh arugula, chopped onion, and minced garlic.
⏱️ 2 min - 3
Pour the heavy cream and water over all the ingredients in the pan. Season generously with salt and freshly ground black pepper.
⏱️ 1 min - 4
Stir all ingredients thoroughly to combine. Place the pan over medium-high heat on the stovetop.
⏱️ 1 min - 5
Bring the mixture to a simmer, then reduce heat to medium and cook, stirring occasionally, for 15-18 minutes, or until the pasta is al dente and the sauce has thickened and become creamy. The shrimp will turn pink and opaque, and the tomatoes will soften and burst.
⏱️ 18 min - 6
Once the pasta is cooked and the sauce is creamy, remove the pan from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
⏱️ 1 min - 7
Cover the pan for 2-3 minutes, allowing the residual heat to melt the cheese until it's gooey and bubbly.
⏱️ 3 min - 8
Uncover the pan and stir everything well to incorporate the melted cheese evenly throughout the pasta. Taste and adjust seasoning if necessary.
⏱️ 1 min - 9
Serve the creamy shrimp pasta immediately in bowls. Garnish with a few fresh arugula leaves and an extra sprinkle of black pepper, if desired. Enjoy!
⏱️ 1 min