Serves 4 to 6
- 1 1/2 lbs. medium sized shrimp, deveined
- 1 jar Monte Bene Vodka pasta sauce
- 1 lb. fettuccini
- 2 cups fresh baby arugula leaves
- 1/4 cup Pecorino Romano cheese, grated
- Basil leaves, shredded
Cook pasta al dente, drain, and set aside. Stir 1/2 cup of heated sauce into fettuccini to prevent pasta from sticking. In a medium sauté pan, sear shrimp for 3 minutes on each side over medium heat. Cover sauté pan for 3 to 5 minutes until the shrimp are fully cooked. In a large sauce pan, heat Monte Bene Vodka pasta sauce for 3 to 5 minutes. Plate pasta and toss with baby arugula leaves. Spread remaining sauce on pasta and top with cooked shrimp. Top with Pecorino Romano cheese and basil, then serve.