Ingredients
- 24 shrimp (peeled)
- 8 sun tomatoes (pieces dried)
- 240 gr cheese tortellini (cooked)
- 240 ml extra-virgin olive oil
- 65 gr arugula (chopped)
- 60 gr romano cheese (grated)
- 34 gr garlic (chopped)
- 3 gr cayenne pepper
- 3 gr salt
Rehydrate tomatoes and cut into julienne strips. Saute garlic and cayenne pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook until shrimp are nearly done (see note). Add arugula and salt. Cook just until shrimp are tender. Toss with pasta and cheese in serving bowl.
