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Spaghettini with Shrimp and Chile

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This is what I make for people when I want something that needs no thought, no fuss, no effort but will guarantee instant gratification all around. I keep the shrimp in the deep freeze and either thaw them overnight (or more likely from breakfast time till after work) in the fridge, or do a quick thaw job when I get home. The sunblush tomatoes are generally stashed in my fridge to spruce up salads, make up a quick sauce, or gussy up pasta just like this.

Yield: Serves 4 as a starter, 2 as a main course

Ingredients

  • 1½ cups frozen cooked peeled shrimp, defrosted
  • salt
  • 8 oz spaghettini
  • ¼ cup finely sliced scallions
  • ½ teaspoon crushed chile flakes
  • 2 tablespoons garlic-infused oil
  • 1 cup sunblush tomatoes in seasoned oil
  • ½ cup white wine or Noilly Prat
  • 1½ cups arugula
  • ¼ cup chopped flat-leaf parsley

Directions

Drain the shrimp and leave to one side for the moment.

Put on copious amounts of water to boil, then when boiling add salt and then the pasta and cook according to package instructions, or slightly under.

In a large pan (big enough to take the pasta later), fry the finely sliced scallions and chile flakes in the garlic oil for a couple of minutes, then tip in the tomatoes with their oil and the shrimp.

When both have warmed through, add the white wine or Noilly Prat and let bubble up. Add the arugula, torn roughly, and stir till wilted a little.

Strain the pasta when ready, reserving half a cup or so of pasta-cooking water, and toss the drained pasta in the chile-shrimp pan.

Turn out into a large warmed serving bowl and toss everything again so that all is combined, adding a little of the cooking water if it needs it and adding more oil or garlic oil if you want.

Sprinkle with the chopped flat-leaf parsley, and serve.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings and 1/8 teaspoon of added salt per serving.

362kcal (18%)
617mg (26%)
52g
4g
9g (14%)
0g
1g (4%)
4g
3g
34mg (11%)
7g
14g
75mg
723mg
51mcg RAE (2%)
13mg (22%)
63mg (6%)
4mg (23%)
 

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  • abby

    08.25.09 Flag comment

    I couldn't find sunblush tomatoes so I used sundried ones (and some of their oil) and also added some halved cherry tomatoes and it was delicious.

 

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