Not a basic pasta.
Fresh greens in a pasta is not something most people think about doing, but I gotta tell ya, they should. It’s the texture combination for me. The chewy, al dente pasta with the crisp, bright, peppery arugula leaves in the same is just so satisfying. The greens lighten the whole dish up. They allow you to serve this at room temp, and it fits somewhere between a salad and an entrée. So basically, you’re covering all courses in one dish.
Shrimp is the star in this dish. I like to cut them in half before I cook them as this doubles the amount I have and gives everyone a better chance of having a piece in each bite. Plus, you’re not awkwardly trying to fit a whole shrimp into your mouth, which is never a good look!
The garlic, lemon and chili pack so much flavor here. I like mine on extra spicy. If you don’t have the fresh red chili, you can use red chili flakes. The pasta soaks up the butter and wine, making it simply divine (couldn’t resist the rhyme). This is the perfect summer night meal for you and your date, or a few guests. It’s quick, easy to whip up, minimal clean-up and only a few ingredients. The combination with fresh, raw arugula mixed into the pasta is not something a lot of people have tried before, so it’s fun to see their reaction and how much people like the twist on what could be a just basic pasta. This is not basic!
Chili Prawn Pasta with Arugula
Ingredients
- 1/2 Ib raw, peeled, wild-caught shrimp
- 1 red chili finely sliced, seeds removed if you prefer
- 2 tbsp butter
- 2 tbsp olive oil, plus more for finishing
- 2 cloves of garlic
- 1 cup white wine
- zest & juice of 1 lemon
- a few handfuls of Arugula
- ½ package of spaghetti
Instructions
- Place a pot with salted water on high heat, bring to a boil.
- Cut the shrimp in half. Dice the chili and garlic. Heat the butter and olive oil in a pan over med-high heat. When melted and bubbling, add the garlic, chili. Saute until fragrant, about 2 minutes. Add shrimp and cook until pink. Add wine and simmer for about 5 minutes, letting the alcohol burn off. Remove from heat and add the lemon juice and zest to the pan, stir well
- When pasta is cooked to al dente, about 8 minutes, strain and add to the pan, stirring well until everything is combined. Next, add the arugula. I like to spoon half of the pasta into a bowl, layer in a handful of arugula and then more pasta, followed by the rest of the arugula. I find layering this way helps it wilt evenly and mixes throughout the pasta better.
- Top with a drizzle of olive oil, some more lemon juice, and a pinch of chili flakes if you really like it spicy!
