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spicy shrimp and arugula pasta

February 23, 2012

It seems only appropriate right now to share a recipe from a cookbook I purchased the last time I was in Australia. I say last time because Mr. KC and I are on a much needed holiday down undah. After an arduous 20 plus hours in Dante’s lost circle of hell (otherwise known as economy class on a United flight from SFO to Sydney), we’re finally taking in the sun, drinking wine at lunch and forgetting that we actually have to work for a living. Isn’t that what vacation is all about?

So, here’s a lovely recipe from one of my favorite Aussie cooks, Bill Grainger. Enjoy it with sunshine if you have it and even if you don’t, enjoy despite not having summer weather yet knowing that it’ll be here before you know it.

More to come when we’re back. Cheers, mate!

spicy shrimp and arugula pasta
From bill’s everyday food

ingredients

  • 250g/8oz linguine
  • 4 tbsp olive oil
  • 10 raw shrimp, peeled and deveined
  • sea salt
  • freshly ground pepper
  • 2 cloves garlic, crushed
  • 2 small red chilies, finely chopped
  • 25g butter/2tbsps butter
  • 50g/1.5oz arugula washed and dried (estimate about a cup or so)

directions

  1. Cook linguine in salted water according to instructions
  2. Heat oil in large non-stick frying pan over medium heat.
  3. Add shrimp, season with salt and pepper, and cook for 1 minute.
  4. Add garlic and chilies, cook for another minute.
  5. Add butter and reduce heat to low.
  6. Add arugula and cooked linguine.
  7. Toss linguine through sauce until coated.
  8. Divide pasta between 2 bowls. Garnish with additional arugula.
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