Spaghetti With Pinot Grigio And Seafood
CATEGORIES
INGREDIENTS
- 1 lb spaghetti pasta
- 1 tbsp olive oil
- 3 shallots, copped
- 3 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 1/2 cup pinot grigio (or other dry white wine)
- 1 can artichoke hearts
- 1 lb shrimp
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 cups arugula
DIRECTIONS
- Bring a large pot of salted water to boil over high heat. Add the pasta and cook until al dente. Drain pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until tender but not brown. Add the sun-dried tomatoes and cook another minute. Add the wine, artichoke hearts and shrimp. Bring the liquid to a boil. Reduce heat and simmer, covered, until the shrimp are pink, about 7 minutes.
- Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and serve immediately.