Shrimp Vermicelli with Shrimp & Arugula
Adapted from Jamie's Italy
Prep/Cook time: 20 minutes
8 oz/225g Hong Kong Shrimp Noodles (or regular spaghetti)
2 tbsp extra virgin olive oil
2 large cloves garlic, minced
1 dried red chili pepper, crumbled (about ½-1 tsp) (or red chili pepper flakes)
1 lb/500g large shrimp, peeled (30-35/lb)
1 small wineglass of white wine (I used about ¾ cup)
2 heaping tbsp sun-dried tomato pesto (or 6 sun-dried tomatoes, blitzed in a blender)
Zest and juice of 1 lemon
2 big handfuls of arugula, roughly chopped
The sauce takes about 5 minutes or so – No Longer! So time your pasta accordingly. I used Shrimp vermicelli that only took 3 minutes in boiling water, so check your pasta package for timing.
1. Bring a large pot of water to a boil so that it’s ready for the pasta when the sauce is half done.
2. Heat 1 tbsp olive oil in a large skillet. Stir in the garlic and crushed chili pepper and stir for 2-3 minutes (just until the fragrance is present and the garlic just starts to turn golden). Add the shrimp and sauté for 1-2 minutes. They should just start to turn pink. Add the white wine and tomato pesto/puree and simmer for 2-3 minutes.
3. Drain the pasta and add it to the sauce and toss.
4. Transfer to a large serving bowl. Squeeze the juice of one lemon and half the arugula. The heat will wilt it just a bit.
Jamie divides the pasta into individual dishes and sprinkles with lemon zest and some of the reserved arugula. I just added it to the serving bowl.