Shrimp Spaghetti with Cherry Tomatoes and Arugula

Ingredients

• 320 g shrimp
• 140 g spaghetti
• 250 g cherry tomatoes
• 60 g arugula
• 1 tbsp lemon juice
• 1.5 tbsp extra-virgin olive oil
• 4 cloves garlic
• 0.5 tsp red pepper flakes
• 0.2 tsp fine sea salt

Instructions

1. Bring a large pot of well-salted water to the boil and cook the spaghetti 1 minute short of the package time, so it still has a firm core. Reserve a mug of the starchy cooking water before draining.
2. Pat the shrimp dry and season with the fine sea salt. Sear them in half the extra-virgin olive oil over high heat for about 60 seconds a side, until they turn opaque pink and curl into a loose C. Lift them out at once — a tight O means they are already overdone.
3. Lower the heat to medium, add the remaining olive oil with the sliced garlic and red pepper flakes, and cook 60 seconds until the garlic is fragrant and barely blond.
4. Add the halved cherry tomatoes cut-side down and cook 4 minutes without stirring, until the cut faces blister and the juices run out and reduce to a light sauce.
5. Add the drained spaghetti with 100 ml of the reserved water and toss hard for a minute — the pasta starch pulls the oil and tomato juice together into a sauce that clings instead of sitting in the bottom of the pan.
6. Take the pan off the heat, return the shrimp, add the lemon juice and pile the arugula on top. Fold it through for 20 seconds so the leaves wilt but keep their pepper. Serve straight away.

Nutrition (per serving)

Calories

518

Protein

43.6 g

Fat

11.4 g

Carbs

62.7 g