Spaghettini With Shrimp Anaheim Chiles And Arugula Recipes
SPAGHETTINI WITH SHRIMP, ANAHEIM CHILES, AND ARUGULA
This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
Steps:
- Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
- In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes. Add the shrimp stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
- Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to combine and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.
SPAGHETTI WITH SHRIMP AND ARUGULA
Categories Pasta Quick & Easy Shrimp Arugula White Wine Summer Gourmet
Yield Makes 2 Servings
Number Of Ingredients 9
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
- In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
- Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
- In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.
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- In a large saucepan, heat the olive oil. Add the shrimp, panko, crushed red pepper, garlic and lemon zest. Season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are just cooked through, about 6 minutes.
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- Preheat the oven to 450°. Put the plum tomatoes in a small baking dish and drizzle with the vinegar and 2 tablespoons of the olive oil. Roast for about 20 minutes, just until the skins loosen and the tomatoes are barely softened. Let cool slightly, then peel the tomatoes. Using the large holes on a box grater, grate the tomatoes back into the baking dish and stir. Season with salt and pepper.
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- In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, in a large, deep skillet, cook the pancetta in the oil over moderate heat until browned and crisp, about 10 minutes. Remove from the heat and stir in the shallot, parsley, chives, thyme and crushed red pepper.
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