Shrimp and penne pasta with tomatoes, scallions and arugula is an easy, flavorful dish that’s topped with feta cheese. Great for a seafood dinner!
Are you all having a wonderful start to summer?!
We’ve had some great weather here in N.C. – warm and sunny but not too crazy hot. And it’s been lovely having the kids home but having a nanny help in the mornings and camps here and there to keep them happy and busy.
(And to keep mama sane and able to get work done. 😉)
We’ve got a pretty low-key weekend coming up and I’m honestly so thankful. I’m trying hard to find the time and space to let myself slow down a little this summer. (I’m not so good at that.) So having wide open days helps inspire me to relax and just do fun things with the family.
(If you’re like me, I’d love to hear your tips to slow down, put the work away, and be present with your family. Leave me a comment below!)
But let’s move on to some yummy food!
Shrimp is one of my daughter’s favorite things so I’m always trying new recipes for her.
Here’s a few of our favorite shrimp recipes:
Quick and easy Mexican shrimp skillet – ready in 20 minutes!
Shrimp tacos with lime cabbage slaw and spicy yogurt sauce
Shrimp martini appetizer – great for parties!
(I also want to try this garlic butter shrimp with lemon dish soon from my friend Erin.)
Today I’m sharing this easy shrimp and penne pasta recipe, which I got from my Aunt Edith.
She loves to text or email me a photo of a dish she’s made and the very basic ingredients/instructions.
From there I set out to nail down the specifics and replicate it.
(She’s an awesome cook so I always trust her tastes!)
And this shrimp pasta is BIG on flavor! The shrimp is marinated to give it extra flavor and mixed with sautéed tomatoes, scallions and arugula. The veggies wilt down and add a bright pop and juiciness to the dish.
And the marinade doubles as the sauce so that it’s all ready to go and to serve atop the cooked, tender pasta.
I also love that it’s such an easy shrimp recipe to make.
I knew this to be the case before I even tried it myself because the picture she sent me with this dish was from their boat.
If you can make this on a boat, I feel like you can probably make it any old weeknight!
Plus it’s an all-in-one meal with the pasta and veggies mixed in. No extra sides needed for this meal!
I also kinda love that you use the whole pint of tomatoes, the entire bunch of scallions and all of a bag of baby arugula.
That way, you don’t have any scraps or half used ingredients left that will most likely just wilt away in the fridge….