Rotini with garlic Shrimp

Ingredients:

Garlic Shrimp


1 lb of jumbo black tiger shrimp, peeled and deveined
4 garlic cloves
2 tbsp of olive oil
2 tbsp of freshly squeezed lemon juice
salt and pepper

Pasta Sauce


3 ripe plum tomatoes
4 cups of lightly packed baby arugula
1 cup of lightly packed parsley leaves
2 tbsp of olive oil
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 cup of vegetable broth
1/2 cup of whipping cream
2 garlic cloves
450 grams of rotini pasta
1 cup of freshly grated Parmesan cheese, divided
1/2 cup of toasted pine nuts


Directions:
Preheat the oven to 400 degrees F. Add all the ingredients of the garlic shrimp into a bowl and mix together well. Set aside.
Seed and dice tomatoes; there should be about 2 cups. Set aside.
Bring a large pasta pasta pot half filled with salted water to boil; cook rotini according to package or until al dente.
Meanwhile place the shrimp onto a baking sheet and bake in the oven for 7-9 minutes or until pink and firm.
While the pasta is cooking, make the sauce by adding arugula and parsley in a blender jar with olive oil, salt and pepper. Combine broth, cream and garlic and heat on high in a microwave for about 60 seconds or until very hot but not boiling. Pour over leaves in the blender; whirl, stopping to scrape down side until a somewhat thin sauce forms.
Once the rotini has been cooked and drained add the arugula sauce and toss until coated. Add the tomatoes, about half the cheese and all of the pine nuts. Toss and serve in warm bowls or plates and top each plate with about 7 or 8 pieces of shrimp. Pass around the remaining Parmesan cheese.


Recipe from Food and Drink Magazine