Pasta with Shrimp, Tomato, and Arugula

Name: Pasta with Shrimp, Tomato, and Arugula
Ingredients: 2 tablespoons olive oil; 1/2 pound shrimp (about 12), shelled and deveined; 2 large garlic cloves, minced; 1/4 teaspoon dried hot pepper flakes, or to taste; 1 onion, chopped fine (about 3/4 cup); 4 plum tomatoes, chopped (about 1 cup); 1/2 cup dry white wine; 1/2 cup chicken broth; 1/4 cup heavy cream; 1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped; 3 tablespoons minced fresh parsley leaves (preferably flat-leafed); 1/2 pound fettuccine or spaghetti

12 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1/2 pound shrimp (about 12), shelled and deveined
2 large garlic cloves, minced
1/4 teaspoon dried hot pepper flakes, or to taste
1 onion, chopped fine (about 3/4 cup)
4 plum tomatoes, chopped (about 1 cup)
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped
3 tablespoons minced fresh parsley leaves (preferably flat-leafed)
1/2 pound fettuccine or spaghetti

Directions

1

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it saute the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl.
2

To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened.
3

Add the wine and boil the mixture until the wine is reduced by half.
4

Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream.
5

Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through.
6

Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered.
7

In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.