0,5lbs| 250g shrimppeeled and deveined (tails removed, if you prefer)
2,64oz| 75g cherry tomatoeshalved
2,64oz| 75g fresh spinach, chopped OR baby spinach
1oz| 30g arugula leaves for topping
black pepper to tasteoptional
olive oil for drizzlingoptional
Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions. Reserve 1/2 cup of the pasta cooking water (if you prefer white wine, skip this part), then drain pasta.
While the pasta cooks, heat 2 tbsp olive oil in a deep 12-inch skillet over medium heat. Add the shrimp, sprinkle with 1/2 tsp of salt and red-pepper flakes (optional) and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
Add remaining 2 tbsp olive oil to the pan and sauté the tomatoes, seasoning with 1/2 tsp salt. Cook, stirring frequently, 3 to 4 minutes. Add spinach and cook until wilted.
Add the pasta cooking water OR white wine and bring to a simmer. Add the cooked pasta and shrimp to the skillet and toss to combine.
Season to taste with salt and black pepper.
Top with arugula, drizzle with olive oil, if desired, and serve immediately.
*Red-pepper flakes have not yet been tested by Monash University, but chilli powder has and it's green (1 tsp per meal). You can use powder instead if you prefer.