Pasta with Shrimp, Grape Tomatoes and Baby Arugula


  • 1 pound baby penne pasta with lines or small shells
  • Salt
  • 5 tablespoons extra virgin olive oil (EVOO)
  • 2 pints grape tomatoes
  • Pepper
  • 5-6 cloves garlic, chopped
  • 24 small to medium size shrimp, peeled and deveined, tails off
  • 6 scallions, green and white parts, chopped
  • 1 lemon, zested
  • 1 cup basil (20 leaves), thinly sliced into ribbons
  • 4 cups baby arugula (6 ounces), roughly chopped


Heat a large pot of water to boil for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente. Drain the pasta, reserving about a cup of starchy pasta cooking water.

While water comes up to a boil, place the tomatoes on a cookie sheet and drizzle with 2 tablespoons of EVOO and season with salt and pepper. Place tomatoes in hot oven and roast for 20 minutes.

When the tomatoes have about 8 minutes of cooking time left, heat a large skillet over medium to medium-high heat with three turns of the pan EVOO. Add the garlic to the EVOO, followed by the shrimp. Cook the shrimp until firm and pink, about 5-6 minutes. Add the scallions and cook a minute more.

Add the pasta along with the pasta water. Season the shrimp and pasta with salt and pepper and 2 teaspoons lemon zest and the juice of the lemon.

Remove tomatoes from the oven and mash with a potato masher. Add tomatoes, basil and arugula to the pan and toss to combine.

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