Shrimp with arugula and penne pasta recipe

Ingredients

• 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
• 1½ tablespoons freshly squeezed lemon juice
• 1 pound penne pasta, cooked

1. Heat 2 tablespoons of the olive oil in a skillet. Add the shrimp, red pepper flakes, 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.
2. Add the arugula, the remaining 1⁄4 cup olive oil, and the lemon juice to the shrimp mixture. Fold in the cooked pasta.