{"id":16746,"date":"2010-12-06T22:11:46","date_gmt":"2010-12-07T03:11:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16746"},"modified":"2010-12-06T22:11:46","modified_gmt":"2010-12-07T03:11:46","slug":"shrimp-arugula-pasta%e6%b5%b7%e8%80%81%e3%81%a8%e3%83%ab%e3%83%83%e3%82%b3%e3%83%a9%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16746&lang=en","title":{"rendered":"Shrimp Arugula Pasta
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\"\"<\/a><\/p>\n

Shrimp Arugula Pasta<\/strong>
\nLunch December 4, 2010<\/em><\/p>\n

Cook garlic and shrimp in water with chicken base. Add arugula. Puree the whole thing using the immersion blender. Add olive oil, salt, and pepper. Coat cooked pasta with this sauce and serve with boiled shrimp and fresh arugula. <\/p>\n

You can really enjoy the arugula flavor in this dish. The green color is beautiful. Arugula is probably one of my favorite leafy vegetables! <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Shrimp Arugula Pasta Lunch December 4, 2010 Cook garlic and shrimp in water with chicken base. Add arugula. Puree the whole thing using the immersion blender. Add olive oil, salt, and pepper. Coat cooked pasta with this sauce and serve with boiled shrimp and fresh arugula. You can really enjoy the arugula flavor in this […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-16746","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16746"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16746\/revisions"}],"predecessor-version":[{"id":16795,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16746\/revisions\/16795"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}