Pasta With Shrimp And Sun-Dried Tomatoes(4 Servings)

• 1/4 c. plus 2 Tbsp. olive oil
• 1/4 tsp. crushed hot pepper
• 1 lb. medium shrimp, shelled and deveined
• 1/4 tsp. salt
• 2 medium shallots, finely chopped
• 7 to 10 sun-dried tomato halves, packed in oil and cut crosswise into thin strips
• 1 tsp. dried oregano
• 2 bunches arugula (about 4 c. packed), large stems removed and coarsely chopped (watercress can be substituted for arugula)
• 1 1/2 Tbsp. fresh lemon juice
• 12 oz. tri-color spiral pasta or penne pasta
• freshly ground pepper

1. In a medium skillet, heat 2 tablespoons of the oil and the hot pepper over moderate heat.
2. Season the shrimp with the salt and add to the skillet.
3. Cook, stirring occasionally, until the shrimp just turns pink, about 2 minutes.
4. Add the shallots, sun-dried tomatoes and oregano and cook, stirring occasionally, until the shallots are soft and the shrimp cooked through, about 2 minutes more.
5. Scrape the contents of the skillet into a large bowl.
6. Add the arugula, the remaining 1/4 cup olive oil and the lemon juice to the shrimp mixture; toss to combine.
7. Season with salt to taste.

olive oil, hot pepper, shrimp, salt, shallots, tomato, oregano, arugula, lemon juice, tricolor spiral pasta, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845060 (may not work)