Penne with Shrimp and Arugula

There is a restaurant here in Bermuda that I love to hate. I don’t know why I hate them so much. I still go for lunch fairly often, and they have really good pizza for Bermuda standards. This is the one great meal they have that isn’t pizza.

Look at this beautiful arugula plant.

We grabbed some greens as well because this pasta goes best with a salad. We like to have more than 10 limes at all times in case of lime emergency.

Just some onions, salt, pepper, and red pepper flakes.

Add garlic, 1 minute, then tomato paste, and cook for 3 more minutes.

It is much safer to pour the vodka into a cup, and then into the pan so you don’t have a sudden flare-up. I on the other hand, don’t follow the rules. That’s what makes me cool.

After the vodka cooks off, add a crapload of cream.

Some parsley, or oregano if you have it, and just keep adding that cream.

In with the arugula.

As always on this website, the pasta goes straight from the boiling water into the pan with the sauce. You should use raw shrimp, but there wasn’t any nice fresh ones, so we got cooked. If it is raw, just add it with the arugula, 2 minutes before the pasta. Some butter is nice at this stage as well.

Yum. Mandi added parm to her plate, but didn’t on mine because I don’t like it with fish.

Served with a salad, and garlic bread to cancel out the salad.

Penne with shrimp and arugula.
ΒΌ onion
Salt, pepper, pepper flakes
Garlic
4 oz tomato paste
Β½ cup or so of vodka
1 Β½ cups of cream
Few tablespoons FRESH herbs like oregano or parsley (optional)
A few big handfuls of arugula.
More salt
shrimp
tablespoon or 2 of butter

Place ingredients in pan in order shown above, with a minute or 2 between each addition. Have water boiling before you start. Drop the penne right after you put the onions in. Add the penne directly to the pan after the rest of the ingredients. If raw shrimp, let it cook a minute or 2 on its own, if cooked shrimp, shut off the heat as you put them in along with the pasta and butter.