Spaghettini with Shrimp and Chile

Name: Spaghettini with Shrimp and Chile
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

Chef

Nigella Lawson

View

Cookbook

Nigella Express

Published by Hyperion

View

This image courtesy of Joseph DeLeo

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.

Serves4 as a starter, 2 as a main course

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Mealdinner

Taste and Texturehot & spicy, sweet, tangy

Type of Dishdry pasta, pasta

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

Instructions

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.