Shrimp Arugula


    4 Servings to 6

  • Kosher salt
  • 1-pound Sardinian Gnocchi,
  • Three tablespoons olive oil
  • 2 cloves garlic, smashed and peeled 1-pound medium shrimp, peeled and deveined
  •  1/2 teaspoon red pepper flakes
  •  1/2 cup dry white wine
  •  1/2 cup freshly grated Parmesan cheese, plus more for topping
  •  Half of a 5-ounce container baby arugula, roughly chopped
  •  1 teaspoon grated lemon zest
  •  Sardinian Gnocchi: 1 cup semolina flour, such as Caputo
  •  1 cup of flour, such as Caputo, plus more for dusting
  • 3/4 cup warm water, plus more if need
  • 1/4 teaspoon kosher salt


  1. Bring a large pot of water to a boil over high heat. Season the water generously with salt.
  2. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant about 2 minutes. Add the shrimp, pepper flakes, and 1/2 teaspoon salt.
  4. Cook, often stirring, until the shrimp is pink and almost entirely opaque, about 1 minute.
  5. Toss pasta, shrimp and wet ingredients together
  6. Plate.


This entry was posted in: Recipes