Salad with arugula, shrimp, sun-dried tomatoes and pine nuts

2 servings

25 minutes

This salad is a harmonious blend of Mediterranean flavors and a refined European approach to gastronomy. Crispy arugula creates a light, fresh base, while juicy royal shrimp sautéed with garlic add an exquisite marine note to the dish. Sun-dried tomatoes enrich the flavor with depth and a sweet tang that is beautifully complemented by pine nuts and thin slices of Parmesan. A dressing of olive oil, balsamic vinegar, and cane sugar adds balance, making the salad an ideal choice for a light dinner or festive aperitif. This recipe is not just a salad but a small gastronomic journey that awakens memories of the sunny shores of Italy.

Energy value per serving

• Calories: 673.5
• Proteins: 36.9g
• Fats: 40.1g
• Carbohydrates: 38.6g

Ingredients

• Arugula: 80 g
• Peeled king prawns: 300 g
• Sun-dried tomatoes in oil: 100 g
• Garlic: 1 clove
• Pine nuts: 50 g
• Parmesan cheese: 20 g
• Lemon juice: 3 tbsp
• Olive oil: 2 tbsp
• Balsamic vinegar: 1 tbsp
• Cane sugar: 1 tsp
• Dry white wine: 50 ml

Cooking steps

1. Chop the garlic and sauté in olive oil, add shrimp, drizzle with lemon juice and wine, heat for 5 minutes.

   Required ingredients:

   • Garlic: 1 clove
   • Olive oil: 2 tablespoons
   • Peeled king prawns: 300 g
   • Lemon juice: 3 tablespoons
   • Dry white wine: 50 ml

2. Place a bed of arugula, shrimp, and chopped tomatoes on the plate.

   Required ingredients:

   • Arugula: 80 g
   • Peeled king prawns: 300 g
   • Sun-dried tomatoes in oil: 100 g

3. Dress the salad with a mixture of olive oil, balsamic vinegar, and sugar.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Balsamic vinegar: 1 tablespoon
   • Cane sugar: 1 teaspoon

4. Top with slices of parmesan and pine nuts.

   Required ingredients:

   • Parmesan cheese: 20 g
   • Pine nuts: 50 g