I saw this recipe for Garlicky tortellini with shrimps and arugula on a weekend cooking post by Caite in March last year and entered it into my Plan to Eat recipes (see my blog post about Plan To Eat here) for later. It sounded really nice, but for some reason I never got around to buying arugula. No idea why. With my new project, however, I gave myself a kick and went to an organic market to get some.
I should have done this much sooner because this meal immediately became a family favourite. I have made it twice already and will definitely make it very soon again. Surprisingly the kids love it, even though normally they would not touch arugula with a ten foot pole. It is uber-yummy – a little garlicky (you might think the garlic is way too much, but it is not), lemony, pasta, shrimps – absolutely delicious!
Alterations: Vegetable broth instead of chicken broth that the original recipe called for. Also I changed the measurements to ml and adjusted them to the amount of pasta we have in our packs. For original amounts see Caite’s post. As I am using frozen shrimps, I just took them out of the freezer, seasoned and stir fried them before adding them to the pasta.
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Credits for recipe card: Fonts: Jellyka Wonderland Wine, Typenoksidi; Kit: Aunt Ida’s Sun room by Jen Wilson; Weekstamps: Weeds and Wildflowers