Shrimp Spaghetti with Arugula, Radicchio & Red Onion
Garlicky lemon shrimp tossed with spaghetti, peppery arugula, ruby radicchio and sweet red onion that wilt right into the pasta. Light, bright and on the table in 20 minutes.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 oz Whole-wheat spaghetti
- 6 oz Raw shrimp, peeled
- 1 tbsp Extra-virgin olive oil
- 2 cloves Garlic, sliced
- 1/4 Red onion, thinly sliced
- 1 1/2 cups Arugula
- 1 cup Radicchio, thinly sliced
- 1/2 Lemon
- pinch Red pepper flakes
- 1 tbsp Grated Parmesan
Directions
- Cook spaghetti until al dente, saving 1/4 cup pasta water.
- Warm oil with garlic, onion and pepper flakes for 2 minutes; add shrimp and cook 2 minutes per side.
- Add the pasta, a splash of pasta water and lemon juice; toss in the radicchio and arugula just until they wilt.
- Top with Parmesan and lemon zest.
Calorie breakdown
Spaghetti 200 · shrimp 170 · olive oil 120 · onion + greens + garlic 35 · Parmesan 20
Helpful for this recipe
Stainless steel sauté panShop on Amazon →Pasta pot with strainerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →