This fresh and delicious salad combines peppery arugula, chilled pasta and shrimp seasoned to perfection. Tossed together with creamy ricotta, a drizzle of olive oil, and a hint of zesty lemon juice, this salad is a celebration of lightness and taste. Whether you’re hosting a summer gathering or seeking a quick meal, this Arugula and Shrimp Pasta Salad is a must-try recipe that promises to impress with every forkful!

Arugula, Ricotta & Shrimp Salad

Ingredients:
7 oz wild Arugula
8 oz corkscrew pasta (or use any short pasta you like!)
12 shrimp (26-30 count), peeled, deveined, and shells removed
1 1/4 cups of ricotta cheese
1/4 cup pine nuts
1/4 cup lemon juice
3 tablespoons extra virgin olive oil
3/4 teaspoon Greek seasoning
1/4 teaspoon garlic powder
Salt & pepper

Directions:

Step 1
In a large pot of salted water, boil the pasta until al dente according to the package instructions. Then drain, rinse, and chill the pasta in the fridge.
Step 2
In a dry frying pan on medium heat, toast pine nuts for 2-3 minutes until lightly golden brown.
Step 3
Season the shrimp with Greek seasoning on all sides. In a frying pan, heat 1 tablespoon of olive oil. Sear and cook the shrimp for 2 minutes on each side.
Step 4
In a large bowl, add arugula and drizzle with 2 tablespoons olive oil, season with garlic powder, salt, and pepper, then toss. Add ricotta, lemon juice, pasta, and shrimp, and toss well until combined. Enjoy!