I love tangy bitter greens in salads, but the added flavor arugula brings to this sauce for linguini is amazing. Preparation is simple even though a few steps are necessary for the sauce to come out right. A fresh bunch of arugula from our CSA share this past week paired well with these ingredients. We will make this again soon! Recipe is adapted from one found at http://www.epicurious.com, printed in a 1993 issue of Epicurious.
- Shrimp and Arugula with Linguini.
- 2 tablespoons olive oil
- 1/2 pound shrimp (about 12), shelled and deveined
- 4 large garlic cloves, minced
- 1/4 teaspoon dried hot pepper flakes, or to taste
- 1 large onion, chopped
- 1 cup canned chopped plum tomatoes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 bunch of arugula, the stems discarded and the leaves washed wel
- 3 tablespoons minced Italian parsley
- 2 tablespoons minced sweet basil
- 1/2 pound linguini
In a heavy skillet heat oil until it is hot but not smoking,and sauté shrimp, garlic, and pepper flakes, stirring until the shrimp are pink and almost cooked through. Take out shrimp with a slotted spoon and reserve.
In the same skille, add onion, tomatoes, and salt and pepper to taste and cook over moderate heat, stirring, until the vegetables are tender. Add whitee wine and simmer until the wine is reduced by half. Add broth, simmer until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, then stir in arugula and shrimp, and simmeruntil the shrimp are cooked through. Stir in the parsley, basil, salt and pepper and keep the sauce warm, covered. In a kettle of boiling salted water cook linguini until al dente. Drain pasta, then combine with sauce in large bowl. serve with shaved parmesan on top and add a slice of crusty French bread.