Shrimp with Arugula and Penne Pasta

- 1⁄4 cup plus 2 tablespoons olive oil
- 2 pounds medium shrimp, peeled and deveined
- 1⁄4 teaspoon dried red pepper flakes
- 1 teaspoon dried oregano
- 1⁄2 cup sliced dry or jarred sun-dried tomatoes
- 2 tablespoons chopped shallots
- 2 bunches arugula
- 11⁄2 tablespoons freshly squeezed lemon juice
- 1 pound penne pasta, cooked
Instructions:
Serve this dish with grated Parmesan.
- Heat 2 tablespoons of the olive oil in a skillet. Add the shrimp, red pepper fl akes, and oregano. Sauté for 2 minutes. Add the sun- dried tomatoes and shallots. Sauté until the shrimp is pink, 2 to 3 minutes longer. Transfer to a large bowl.
- Add the arugula, the remaining 1⁄4 cup olive oil, and the lemon juice to the shrimp mixture. Fold in the cooked pasta.