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When I’m in the mood for pasta, I want it to be seriously good. Like crave-able, amazing, can’t put it down cuz it’s so dang good. My creamy shrimp pasta with tomatoes and arugula checks all those boxes, and then some! I’m combining al dente penne pasta, fresh juicy tomatoes, spicy arugula, and tender jumbo shrimp with a luscious garlicky cream sauce. OH. YES. You’re gonna want to try this positively dreamy creamy shrimp pasta !
I think pasta sometimes gets a bad rap, because, ya know, that whole carb thing. Super annoying, I know! But what if I told you I had a delicious way to treat yo’ self to a pasta dish that is seriously good, and seriously good for you? After all, your body is amazing. The food you put in is should be, too. Enter Modern Table® Gluten-free, Complete Plant-Protein Pasta!
I just love Modern Table® lentil-based pasta. These plant protein noodz are my favorite way to enjoying some good-carb-love. Their products are made with 3 simple ingredients: lentils, rice and peas. No binders or fillers. They’re vegan, which I love, because I’m always looking for ways to eat more plants. And the best part? Modern Table® protein pasta contains all 9 essential amino acids, which are the building blocks your body needs for lasting energy, muscle health and good digestion.
I like to believe say I’m modern when it comes to my food mindset. I’m super mindful about my food, what it’s made of, and where it comes from. And Modern Eating is about finding a new way – a better way – to create new habits and sustain them. It means we need to look inside to see what really matters to us – whether it be whole body health, clean eating, or animal welfare – and make it a way of living. Modern Table® was created because they believe that the foods we love to eat can also be the foods we want to eat. Can we say food crush?!
Modern isn’t traditional. It isn’t stuck in the past and it isn’t stagnant. Modern is a mindset. It is growth and evolution. It is finding a new way — a better way — to live out our values. The onus of living modern is all of ours. The idea of dressing modern, eating modern, and living modern is being molded by all of us, right now. Together, we can mold the essence of modern living into caring deeply about our bodies and the food we put in them. We can shift our mindset of modern to be less about excess and more about onus. And because it can get overwhelming to navigate the new and find footing on your own, Modern Table is here as a pal to echo your rally cry. They provide an option to break old habits, to create healthy news ones, to live authentically and to #eatmodern.
Interested to try Modern Table’s #PastaWithBenefits? Find Modern Table® products here!
Creamy Shrimp Pasta with Tomatoes and Arugula
- 8 oz Modern Table® Penne 1 box
- 2 tbsp olive oil
- 6 cloves fresh garlic, peeled and sliced
- 3/4 lb 16-20 count shrimp, peeled and deveined
- 1 pint cherry tomatoes about 1 1/2 cups
- 1/4 cup dry white wine or chicken broth
- 1 cup whipping or heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 cups baby arugula, washed
- salt and pepper, to taste
Prepare the pasta per package instructions, but cook it for 8 minutes instead of 11, since you're gonna finish cooking the pasta in the garlic cream sauce. Once the pasta is done, drain it and set it aside (don't rinse!)
In a large sauce pan, add the olive oil and sliced garlic. Cook on medium low heat, until the garlic is fragrant (about 3 minutes).
Season the shrimp with salt and pepper, then add the shrimp to the pan with the garlic. Cook for 2 minutes, or until the shrimp just turns pink. Remove the shrimp and set aside.
Add the tomatoes and white wine to the pan. Cook for 5 minutes, until the wine reduces by half.
Stir in the cream and grated Parm. Taste the sauce for salt, season if needed.
Toss the pasta into the pan, then stir gently to combine.
Add the shrimp and arugula into the pasta. Toss gently, until the arugula is slightly wilted. Serve hot, with extra parm!
Like spice? Add some red pepper flakes to the pan when you saute the garlic. Like citrus? Add some lemon zest and/or lemon juice into the pan before stirring in the cream.