Creamy Shrimp Pasta with Cherry Tomato and Arugula is a divine comfort food. It’s creamy, spicey, and full of flavors, not to mention how easy to make.
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This Creamy Shrimp Pasta with Cherry Tomato and Arugula is full of flavors and textures, making it a perfect comfort meal.
The fantastic flavor combination of the creamy sauce with the subtle garlic and hot cayenne pepper, the sweet cherry tomatoes and shrimp, and the peppery arugula works wonders for me. It brings the feeling of a vacation dinner on a hot summer night, even on a cold winter night after work.
I made it after a long day at work, and it was the perfect prize for the hectic day we had with my husband. Besides the heavenly flavors, my favorite thing about this meal is that it’s done in about 30-40 minutes. There’s no better than a delicious, quick dinner.
What I love the most about blogging and sharing pictures of the food and drink I make is that it inspires others to try things out, to make their own versions of them. This meal was the perfect example of it:
I shared the pictures of this beauty on Facebook after we ate it, and to my pleasant surprise, my colleagues wanted the recipe to try it out the next day. The ones who made it the next day said their families loved it! So it’s safe to say it’s a win!
Creamy Shrimp Pasta with Cherry Tomato and Arugula
Creamy Shrimp Pasta with Cherry Tomato and Arugula
Ingredients
- 1 pack Spaghetti
- 1 medium size Onion
- 2-3 small Cloves of Garlic
- 12 oz Frozen Shrimp
- 12 oz Cherry Tomato
- 1 pack Arugula
- 1 cup Heavy cream
- Salt, Pepper, Cayenne pepper to taste
- 1 tsp Italian herb mix to taste
Instructions
- Cook the spaghetti according to the package. Drain the pasta, then set it aside.
- Dice the onion.
- Sauté the onion on a little oil or fat. Stir constantly.
- Crush the garlic with a garlic press, then add it to the onion.
- Cut the cherry tomatoes in halves while the onion and the garlic are sautéing.
- Add 1/3 of the cherry tomatoes to the onion.
- Add the species and cook them for 2-3 minutes.
- Without thawing it, add the shrimp. Cook them for about 10 minutes, stirring them from time to time.
- After they were cooked, I sorted the shrimp out of the sauce. Pour the sauce into a tall container, add the heavy cream, and blend them with a hand blender.
- Put the shrimp back into the pan, pour the sauce on them, then add 1/3 of the cherry tomatoes. Cook them for 2-3 minutes.
- Serve the sauce on the spaghetti, garnish them with the remaining 1/3 of the cherry tomatoes, then the arugula.
Notes
- White wine
- Diced bell pepper
- Zucchini
- Baby spinach
- Parmesan flakes
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