Orecchiette With Shrimp, Arugula, And Cherry Tomatoes

• 3/4 teaspoon salt, divided
• 1 pound medium shrimp, peeled
• Cooking spray
• 1 1/2 cups quartered grape tomatoes
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons chopped pitted nicoise olives
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 8 ounces uncooked orecchiette pasta (
• 6 cups trimmed arugula
• 1 1/2 tablespoons extravirgin olive oil
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

1. Prepare grill.
2. Sprinkle 1/4 teaspoon salt over shrimp. Place shrimp on a grill rack coated with cooking spray; grill 2 minutes on each side or until done. Cool completely. Combine shrimp, remaining 1/2 teaspoon salt, tomatoes, and next 5 ingredients (through garlic) in a large bowl.
3. Cook pasta according to package directions, omitting salt and fat. Drain well; cool. Add pasta, arugula, and oil to shrimp mixture; toss gently. Sprinkle with cheese.
4. Wine note: The arugula's light peppery bite, the tomatoes' acidity, and the brininess of the nicoise olives all call for a simple, crisp, bone-dry white wine that will act as a between-bite refresher. Italy is full of such wines. For one that's packed with personality, you can try Terruzi e Puthod's Terre di Tufo 2005, a vernaccia-chardonnay blend from Tuscany (about $24). -Karen MacNeil

salt, shrimp, cooking spray, quartered grape tomatoes, lemon juice, niueoise olives, red pepper, freshly ground black pepper, garlic, orecchiette pasta, trimmed arugula, extravirgin olive oil, cheese

Taken from www.myrecipes.com/recipe/orecchiette-with-shrimp-arugula-cherry-tomatoes (may not work)