Linguine with Shrimp, Sauce Vierge & Arugula
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This recipe will be on your table in 20 minutes - especially if you already made the sauce vierge. If you haven't already made sauce vierge, or need to make more - not to worry! I include the ingredients for it again here and I suggest you make it first to let it sit while you make the rest of this dinner.
Once you put the sauce vierge into a big serving bowl to let it sit at room temperature, you're going to boil your pasta of choice - I like linguine, but you could do a GF pasta or even use zucchini noodles. Once it's cooked al dente per the package instructions, you're going to use tongs to transfer the cooked pasta to the waiting bowl of sauce. The key is NOT to rinse your pasta under cold water - the starch on the pasta from cooking it helps the sauce stick to it.
The shrimp cooks super quickly here, just ~4 minutes in a skillet or stainless steel pan with some olive oil, chili flake, and salt and pepper. Once the shrimp is ready, you'll toss some arugula and chopped basil into the pasta, and top it all with the freshly cooked shrimp. Minimal effort, and minimal clean up! This dinner serves two, but could easily be doubled to serve more.
I usually do 6-10 shrimp per person depending on how big they are (6 larger, 8-10 if on the smaller side). You can use fresh or frozen shrimp - I find that having a bag of good frozen shrimp in the freezer is incredibly helpful for weeknight dinners because you can defrost as many as you want at a time and they defrost in minutes - no need to remember to move them to the fridge the night before like other proteins. Whether you use fresh or frozen shrimp, make sure you dry them very thoroughly on paper towel before sautéing - if they are wet going into the pan they will steam instead of searing.
Extra shrimp make for a great salad topping the next day for lunch. If shrimp is not your thing, you could serve the pasta with seared scallops instead, or alongside a simple grilled protein like steak or chicken. It's also a great, light vegetarian pasta on its own with a nice piece of crusty bread and a glass of white wine. Enjoy!