Summer pasta with shrimp, tomatoes and arugula

Ingredients for 2 servings:

• 400 g shrimp(s), frozen, natural or seasoned
• 250 g pasta of your choice
• 1 onion(s)
• 2 garlic cloves
• 6 small tomatoes or large cocktail tomatoes
• 1 small zucchini
• 2 tsp olive oil
• e.g. salt and pepper
• n. B. herbs
• ½ tsp flour
• 125 ml cream or light cooking cream
• 2 handfuls of arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

WW suitable

Thaw the shrimp. Cook the pasta according to the package instructions until al dente, then drain. Peel the onion and garlic, wash the tomatoes and zucchini. Finely dice the onion and garlic, cut the tomatoes into eighths, and cut the zucchini into small cubes. Heat the oil in a pan and lightly sauté the onions and garlic. Add the shrimp and vegetables, stirring over medium heat until the shrimp are pink. Season to taste with salt, pepper, and herbs of your choice. Dust with ½ teaspoon of flour, stir, add cream or cooking cream, bring to a boil once, and remove the pan from the heat. Wash the arugula, spin dry, cut into short pieces, and stir in. Season to taste, mix with the drained pasta, and serve. Using Cremefine for cooking 7% and the “Pasta-sat” rule, this recipe has a 14 PP per person according to WW2010.