You are here: Home » Recipes » Shrimp with Arugula and Penne Pasta Shrimp with Arugula and Penne Pasta Recipe by American Profile Yield 6 servings PrintEmail "As a registered nurse living in Manhattan with a miniature galley, one or two pot dishes, simple and healthy, were shared and enhanced. I ended up with this delicious combination." Ingredients 1/4 cup, plus 2 tablespoons, olive oil2 pounds medium shrimp, peeled and deveined1/4 teaspoon red pepper flakes1 teaspoon dried oregano1/2 cup sliced of dry or jarred sundried tomatoes2 tablespoons chopped shallots2 bunches arugula1 1/2 tablespoons freshly squeezed lemon juice1 pound penne pasta, cooked Instructions Heat 2 tablespoons oil in skillet; add shrimp, red pepper flakes, and oregano. Saute 2 minutes. Add sundried tomatoes and shallots. Saute another 2 to 3 minutes or until shrimp is pink. Scrape into a large bowl. Add arugula, remaining olive oil and lemon juice to shrimp mixture. Fold in cooked pasta. Recipe by JoAnn Geary, Whispering Pines, N.C.