Spaghettini with Rock Shrimp, Anahiem Chilies and Arugula
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Ingredients
| 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 |
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Instructions
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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