Being die hard Jamie Oliver fans, we recently pulled out our copy of Jamie’s Italy cookbook in search of a soul satisfying recipe to warm us up on a raw, early spring day. As Murph and I were thoroughly enjoying this dish, we also imagined it being served during warmer weather, prepared with super fresh arugula from the garden. Regardless of the season, we hope that you try, and enjoy our adaptation of this wonderful recipe.
Pasta, protein and salad all in one dish. Brilliant! Thanks again Jamie!
Jamie’s Spaghetti with Shrimp and Arugula
1 lb. spaghetti
Sea salt and fresh ground black pepper
Extra Virgin Olive oil
4 cloves peeled garlic, finely minced
1 tablespoon crushed red pepper flakes – or more to taste if you like spice
1 lb. large shrimp, peeled and cleaned
6-8 sun-dried tomatoes, packed in oil, pureed in a food processor
Zest and juice of one lemon
2 cups of arugula, well washed, dried, coarsely chopped and divided in half
Put a 6-quart pot of salted water on to boil.
Once the water begins a slow boil, in a large, high sided sauté pan, heat 3 to 4 tablespoons of olive oil on medium, until hot.
To the pot of boiling water, add the spaghetti and cook according to the directions on the box.
Add garlic and crushed red pepper flakes to the sauté pan and cook for 3-4 minutes, stirring occasionally.
Add the shrimp to the pan, stir and cook for 2 minutes.
Add the sun dried tomato puree and cook for about 3 minutes.
When the pasta is cooked, drain well and add to the pan of shrimp.
Pour in lemon juice and 1 cup of the arugula. Toss to combine.
Divide between four plates, sprinkle with grated lemon zest and scatter the remaining cup of arugula leaves over the top.