Hey guys! I’m off somewhere in the mountains of Lake Tahoe looking something like this….
Jealous yet? This is an old picture from a prior ski trip to Park City, Utah. My family and I usually take a yearly ski trip to PC, this year we decided to change things up a bit and headed over to Tahoe instead. I can’t wait to give you all a recap on the trip when I get back! In the mean time I put together this yummy treat to keep you going in your kitchen while I’m out eating like crap and drinking too much booze most likely. Oh well, that’s what vacation is all about right?
This shrimp dish is reeeaaaalllyy easy and very lemony! I always forget how simple it is to incorporate shrimp into a meal as a protein. It cooks in 2 to 3 minutes and is very cost effective, double whammy!
- 1 lb of Quinoa Pasta
- Zest from 2 large lemons
- 1/2 cup fresh lemon juice
- Extra Virgin Olive Oil
- 2 cloves of garlic minced
- 1 large Shallot
- 1 lb of large peeled and deveined shrimp
- 1/2 cup dry white wine
- 1 bag of baby arugula
- salt & pepper to taste
- Shredded parmesan cheese to sprinkle on top
- Cook quinoa pasta as directed on the box. Do not over cook, leave aldente and set aside a cup of the cooking water from the pasta.
- In a small bowl whisk together lemon zest, lemon juice, 1/3 cup of extra virgin olive oil, salt and pepper.
- Coat a large skillet with olive oil and bring to a medium to high heat. Add the shallots and garlic, cook until translucent. Add the shrimp to the same skillet with salt and pepper. Cook for 2 to 3 minutes or until shrimp are pink. Don't over cook or else they will become rubbery. Remove from pan and set aside.
- Increase the heat to high and add white wine and arugula.
- Using a wooden spoon scrape the little brown bits from the bottom of the pan.
- Cook for 1 to 2 minutes until the liquid is evaporated and the arugula has wilted down.
- Add the cooked shrimp, pasta and vinaigrette into the large skillet and stir together.
- If your pasta looks dry, add the reserve pasta water to loosen things up.
- Plate and sprinkle parmesan cheese on top.
Don’t forget to sprinkle that cheese on top, it takes this dish to a whole-nother level of amazingness. For some added nutrition you can add your favorite vegetable to this recipe. I bet some squash or zucchini would be awesome!