Spaghettini with Rock Shrimp, Anahiem Chilies and Arugula



4 servings



6 tbsp. virgin olive oil
4 cloves garlic, thinly sliced
2 fresh anahiem chilies, cut in 1/4-inch rounds
2 cups dry white wine
2 tbsp. unsalted butter
1 lb. fresh rock shrimp
1 lb. spaghettini
1 bunch arugula, washed, spun dry, and chopped into 1/2-inch ribbons
Salt, to taste
Freshly ground black pepper, to taste


Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan, sauté garlic in virgin olive oil over moderate heat until lightly brown, about 1 minute. Add chilies and continue cooking about 30 seconds. Add wine and butter and bring to a boil. Add rock shrimp, stir to coat with wine mixture, reseason with salt and remove from heat. Boil spaghettini according to package instructions, about 8 to 10 minutes. Drain pasta in colander over sink and add to shrimp pan. Stir gently until spaghettini are coated with sauce and toss in arugula. Stir quickly to mix and just wilt about 30 seconds. Check for seasoning, pour into large serving bowl and serve immediately.

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