Spaghettini with Shrimp and Arugula

We made this dish on the first night of our Italian Cooking Class.  It was surprisingly easy and quick to make. For a spicier dish, use more of the red pepper flakes and salt and pepper to taste.

Serves: 4

Prep time: 15 mins

Cook time: 30 mins

INGREDIENTS:

10 oz spaghettini

2 tbs olive oil

4-6 garlic cloves, thinly sliced

1/4 tsp red pepper flakes

1/4 cup dry white wine, 1/4 cup chicken broth and 3 tbs butter

1 lb fresh or frozen rock shrimps, peeled and deveined

1 bunch arugula or baby spinach, washed, spun dry and chopped into ribbons (2-3 cups)

Juice of 1 lemon, plus lemon zest

Finely chopped parsley for garnish

DIRECTIONS:

For the lemon oil:

Combine 1/4 cup extra virgin olive oil and the lemon zest in a small bowl and reserve.

Boiling the pasta:

Boil the spaghettini according to package instructions in salted boiling water, until tender but still al dente, reserving 1 cup of the cooking liquid.

Meanwhile make the sauce:

In a large saute pan, warm the olive oil over medium heat.  Add the shallots and garlic and cook for 2 minutes.  Add the red pepper flakes and continue cooking about 30 seconds longer.  Add the wine, broth and butter and boil over high heat for 2 minutes.  Add the shrimp and cook, stirring, until just cooked, about 4 minutes.  Season generously and to taste with salt and pepper and remove from heat.

Add the spaghettini straight from the boiling water to the sauce, adding some cooking water to thicken the sauce and stir so the pasta is coated with sauce.  

Toss the arugula into the mixture.  Stir quickly to mix and just wilt, about 30 seconds.  Strain the olive oil with zest and coat the pasta, squeeze over some lemon juice.  Transfer into a large serving bowl, garnish with fresh parsley and serve immediately.