Bright shrimp, sausage, lemon, and arugula combine with linguine for a flavorful, quick dinner.
# Components:
→ Pasta & Proteins
01 - 10 oz linguine
02 - 7 oz large shrimp, peeled and deveined
03 - 5 oz andouille sausage, sliced into half-moons
04 - 1 tablespoon olive oil
05 - 2 tablespoons butter
→ Flavor Base
06 - 3 cloves garlic, minced
07 - Zest and juice of 1 lemon
08 - 1/2 teaspoon chili flakes, optional
09 - Salt and freshly ground black pepper, to taste
→ Finish
10 - 2 cups fresh arugula
11 - Lemon wedges, for serving
# Method:
01 - Boil linguine in a large pot of salted water until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.
02 - Heat olive oil in a large skillet over medium-high heat. Add andouille sausage slices and brown for 2 to 3 minutes. Remove sausage and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook just until fragrant, about 30 seconds. Add shrimp and cook until opaque and pink, about 2 to 3 minutes. Season with salt, black pepper, lemon zest, and chili flakes if using.
04 - Return browned sausage to skillet with shrimp. Add drained linguine and a splash of reserved pasta water. Toss thoroughly to combine. Stir in lemon juice and fresh arugula, tossing gently until arugula is just wilted.
05 - Plate the pasta promptly and serve with lemon wedges on the side.
