Spaghetti with Pinot Grigio and Shrimp

Spaghetti with Pinot Grigio and Shrimp


  • 3/4 lb. whole wheat spaghetti

  • 1/2 lb. shrimp, peeled and deveined

  • 2 shallots, sliced

  • 1/4 c sundried tomatoes, roughly chopped

  • 2 cloves garlic, minced

  • 1/4 c pinot grigio

  • 2 tbsps. organic extra virgin olive oil

  • 2 heaping handfuls organic arugula

  • salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, stirring occasionally. Drain pasta.

  2. Meanwhile, heat the olive oil in a large skillet over medium heat.

  3. Add shallots and garlic and cook for about 3 minutes, until shallots are soft, season with salt and pepper.

  4. Add sundried tomatoes and cook for another minute.

  5.  Add the shrimp and wine. Cover, and cook until the shrimp are pink and cooked through, about 5 minutes.

  6. Add the pasta to the seafood mixture and toss to combine, season with salt and pepper.

  7. Add arugula and stir in gently.

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