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Author Notes: I had a version of this in New Orleans and came home to turn it into a house favorite. This is a wonderful combination of the spicy hit of Old bay and the spicy green taste of fresh arugula. It's a standout dish that can be made in a flash and is easily adapted to large dinner parties or a dinner for two. - Jocelynl
- 1/4 pound shrimp
- 1 shallot
- 3 cups chopped canned tomatoes or marinara sauce
- 1 bunch fresh arugula, torn into bite sized pieces
- 2-3 tablespoons Old Bay
- Shell and devein shrimp and cut into bite sized pieces. Chop shallot and saute in olive oil until soft. Add shrimp and Old Bay and saute until shrimp turns pink. Add tomatoes or marinara sauce and cook over low heat to meld flavors for about 5 minutes. Adjust seasonings to tast, add more Old Bay for additional spice, serve over angel hair pasta with fresh arugula and grated parmesan as topping.
- This recipe was entered in the contest for Your Best Seafood Pasta
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