Recipes

Mediterranean Muffuletta Shrimp and Pasta

:10 min

:20 min

Serves 4 to 6

1 pkg (500 g) Longo’s Artisan Pasta

1/4 cup Longo’s Extra Virgin Olive Oil

3 cloves garlic, minced

1 pkg (454 g) Longo’s Frozen Raw

21/25 Shrimp, thawed, peeled and tails removed

1/4 cup chopped fresh parsley

1/2 tsp Longo’s Crushed Chili Pepper Sauce

1 cup Longo’s Mild Muffuletta

2 cups Longo’s Baby Arugula

Fresh grated Parmesan cheese (optional)

•Boil pasta in large pot of boiling salted water for about 10 minutes or until pasta is al dente. Drain well; return to pot.
•Meanwhile, heat oil in large skillet over medium heat. Cook garlic for 1 minute. Add shrimp, parsley and chili pepper sauce; cook for 4 minutes or until shrimp are firm and pink. Remove from heat and stir in muffuletta. Toss with pasta and baby arugula until well coated. Sprinkle with cheese, if using.

Per serving: 430 calories