Shrimp and Arugula Pasta
Source of Recipe
The idea came from Maximo's; the final product is Maggie's and mine
Recipe Introduction
Several years ago, Maggie, Buddy, Dick and I went to New Orleans for the annual Tomato Festival. Vendors around the French Market area plied their wares and, sipping spicy Bloody Marys as we went, we sampled everything. We discovered Maximo's that day. Maximo's is a lovely Italian restaurant on Decatur near the French Market. It doesn't get the publicity it deserves and while it may not be a Commander's Palace, it certainly merits a visit every time we go there.
Maggie and I loved the Pasta Rosa. When we went back home, we independently tried to replicate it. We both came up with this.
List of Ingredients
Sauté 2 cloves garlic, minced, in a little butter and olive oil.
Sauté 1-1 1/2 pounds peeled shrimp until they turn mostly pink.
Add 1 package dried tomatoes, chopped into 1/3's. [The package directions recommend softening tomatoes in boiling water for 10 minutes, but I don't. I like the texture of the dried.]
Add about 2 cups arugula.
Serve over cooked and drained cheese-filled tortellini.
Recipe
Arugula is a lettuce-like green also called rocket or roquette. It's virtually impossible to find unless it's home-grown. Torn spinach leaves are a good substitute—at least for appearance if not for flavor.
Serve grated asiago on top.
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