Bruce Barone

This recipe comes to me this week from one of my oldest Internet friends (years known, not age).

Angella Gwinner.

Artist. Writer. Entrepreneur. A person of great love.

Ingredients

8-10 ounces fresh linguine
1/4 cup olive oil
3 cloves garlic minced
red pepper flakes to taste (I used about 1 heaping teaspoon.)
3/4 pound shrimp (peeled and cleaned)
10-30 Cherry tomatoes
3 handfuls Arugula (I\’ll used more the next time.)
1/4 cup Parmesan cheese
1/3 cup pesto (I used my freezer pesto; 3 cubes.)

Directions

1. Cook linguine 3–5 minutes. Drain.
2. While linguine cooks, add oil, garlic and red pepper flakes to large frying pan and heat. Add shrimp and cook for about 5 minutes, turning. Add pesto, pasta and arugula and mix thoroughly. Add cherry tomatoes. And serve with Parmesan cheese.

Thank You, Angela. Please join her new project on Facebook.