COOK WITH ARUGULA RECIPES

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LEMONY SHRIMP SCAMPI WITH ORZO AND ARUGULA - FOOD NETW…



Lemony Shrimp Scampi with Orzo and Arugula - Food Netw… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound orzo pasta 
1/3 cup extra-virgin olive oil 
Zest of 2 large lemons 
1/2 cup fresh lemon juice (from 2 large lemons) 
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
2 tablespoons extra-virgin olive oil 
1 large shallot, chopped 
1 pound large shrimp, peeled and deveined 
1 teaspoon kosher salt 
1/2 cup dry white wine, such as pinot grigio 
5 cups (6 ounces) baby arugula 

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  • For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
  • Transfer to a large bowl and serve.

Nutrition Facts : Calories 525, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 122 milligrams, SodiumContent 285 milligrams, CarbohydrateContent 59 grams, FiberContent 3 grams, ProteinContent 26 grams, SugarContent 4 grams

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING RECIPE ...



Lemon Parmesan Chicken with Arugula Salad Topping Recipe ... image

Provided by Ina Garten

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
  • Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  • Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
  • Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  • Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

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