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This Mediterranean-inspired pasta and shrimp recipe uses orecchiette or "little ears" to contain the bold flavors of the arugula, feta and Kalamata olives.
12 ounces orecchiette pasta
2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons McCormick Gourmet™ Oregano, Mediterranean
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
1 pound large shrimp, peeled and deveined
4 cups baby arugula leaves
3/4 cup heavy cream
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 cup crumbled feta cheese
1/4 cup pitted Kalamata olives, quartered
Cook pasta as directed on package. Drain well.
Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add oregano, rosemary and red pepper; cook and stir 30 seconds or until fragrant. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Add arugula; cook and stir 3 minutes or until wilted. Add cream and sea salt; cook and stir 30 seconds.
Place pasta in large bowl. Add arugula mixture, feta cheese and olives; toss to coat well. Serve immediately.
(Amount per serving)