Cavatelli with Shrimp and Arugula

8 sun-dried tomato halves (not packed in oil)
2 cups cavatelli (a shell-shaped pasta with a ruffled edge, if not avail. use medium shells )
4 tsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper
3/4 lb. medium shrimp, peeled and deveined (leave tails on)
2 bunches arugula, cleaned and torn
4 scallions, thinly sliced
1/4 tsp salt

Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes. Drain and pat dry with paper towels, then chop them.

Meanwhile, cook the cavatelli according to pkg directions. Drain, reserving 1/4 cup of the cooking liquid, and put in a serving bowl.

While the cavatelli cooks, heat the oil in a nonstick skillet, then add the garlic and crushed red pepper. Saute until fragrant then add the shrimp ; saute until they turn pink. Add the arugula, scallions, and tomatoes and cook until the arugula wilts. Spoon over the cavatelli and toss to combine. Sprinkle with the reserved cooking liquid and salt, then toss again.

Serves 4

Points per serving: 6