Lemony Shrimp, Arugula & Artichoke Pasta
This delicious lemony shrimp pasta has garlic, arugula, artichoke hearts and creamy pine nuts for the perfect weeknight meal.
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Ingredients
- 10 ounces whole wheat penne pasta (see notes 1-2)
- 16 ounces shrimp (defrosted if frozen, deveined, no shells)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ¼ teaspoon crushed red pepper flakes (optional)
- kosher salt (to taste)
- black pepper (to taste)
- 4 ounces arugula
- 6 ounces artichoke hearts (drained, quartered if whole)
- ¼ cup pine nuts
- 1 lemon (zest and juice)
- 4 tablespoons grated Parmesan cheese
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