This Mediterranean-inspired pasta and shrimp recipe uses orecchiette or "little ears" to contain the bold flavors of the arugula, feta and Kalamata olives.
15m
PREP TIME
15m
COOK TIME
344
CALORIES
12
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- Step1
-
12
ounces
orecchiette pasta
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Substitutions available
- medium shell pasta
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons McCormick® Ground Oregano
- 2 teaspoons McCormick Gourmet™ Organic Crushed Rosemary
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1 pound large shrimp, peeled and deveined
- 4 cups baby arugula leaves
- 3/4 cup heavy cream
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, quartered
INSTRUCTIONS
- 1 Cook pasta as directed on package. Drain well
- 2 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
- 3 Place pasta in large bowl. Add arugula mixture, feta cheese and olives; toss to coat well. Serve immediately
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