Best Spaghettini With Shrimp Anaheim Chiles And Arugula Recipes

Spaghetti with Shrimp and Arugula image

Yield Makes 2 Servings

Number Of Ingredients 9

8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest
freshly ground black pepper
1/2 pound large shrimp (about 20), shelled and deveined
2 tablespoons dry white wine
2 cups chopped arugula (about 1 bunch)

Steps:

In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.

Fusilli with Shrimp and Peas image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 12

Salt and pepper
1 pound fusilli
6 tablespoons olive oil
3 cloves garlic, minced
1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total)
1 pound medium shrimp, peeled and deveined
10 ounces frozen peas, thawed and drained
1/2 cup white wine, or water
2 teaspoons freshly grated lemon zest
1/4 teaspoon crushed red pepper
1/3 cup fresh lemon juice
3 ounces watercress sprigs, or spinach leaves (about 4 cups)

Steps:

In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.