Mediterranean Shrimp and Arugula Pasta

• 1 pound Fresh Or Frozen Peeled And Deveined Shrimp, Tails Removed
• 12 ounces, weight Angel Hair Pasta
• 1/4 cups Chopped Shallot
• 1/4 teaspoons Crushed Red Pepper
• 1 clove Garlic, Minced
• 1 Tablespoon Olive Oil
• 1/2 cups Reduced Sodium Chicken Broth
• 1/4 cups Dry White Wine Or Reduced Sodium Chicken Broth
• 2- 1/2 cups Torn Arugula
• 1- 1/2 cup Chopped Tomato
• 1/4 cups Pitted Kalamata Olives, Chopped
• 1/4 cups Crumbled Feta Cheese

1. Thaw shrimp if frozen.
2. Rinse and pat dry with paper towels.
3. Set aside.
4. Cook pasta according to package directions.
5. In a large skillet, cook shallot, red pepper, and garlic in hot oil for 3 to 4 minutes or until shallot is tender.
6. Carefully add broth and wine to the skillet.
7. Bring to a boil.
8. Add shrimp and reduce heat.
9. Simmer uncovered for 3 to 4 minutes or until shrimp are opaque.
10. Stir shrimp mixture, arugula, and tomato into pasta.
11. Heat through.
12. Tranfser to a serving dish top with olives and feta cheese.

shrimp, pasta, shallot, red pepper, clove garlic, olive oil, chicken broth, white wine, arugula, tomato, olives, feta cheese

Taken from tastykitchen.com/recipes/main-courses/mediterranean-shrimp-and-arugula-pasta/ (may not work)