Shrimp is on the menu for this weekend. So I was searching for something good that would be easy to toss together. This recipe is based on one from Cooking Light. We took the basic recipe and added pasta to it with 1/2 a bag of pasta to feed 4 as a main dish, 8 as a side dish. I decided to grill my shrimp instead of sauté it in bacon fat. That way you save a few calories and get the lovely grill marks on the shrimp. Also, substitute bottled dressing for the balsamic and olive oil, Brianna’s are great, if you want.
Pasta with Bacon, Shrimp, and Arugula
2 slices center-cut bacon
1 1/2 pounds peeled and deveined large shrimp
5 cups arugula leaves (about 2 1/2 ounces)
1 cup halved cherry tomatoes
1/4 cup Brianna’s salad dressing
1/4 teaspoon black pepper
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently. Add Brianna’s salad dressing and toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.