Spaghettini With Shrimp Anaheim Chiles And Arugula Recipes

SPAGHETTINI WITH SHRIMP, ANAHEIM CHILES, AND ARUGULA

Steps:

• Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
• In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes. Add the shrimp stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
• Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to combine and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

SPAGHETTI WITH SHRIMP AND ARUGULA

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
• In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
• Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
• In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.

SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH

Steps:

• Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
• Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
• Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta.
• Fold in the chopped shrimp and scallops along with the butter and parsley into the fumet. Simmer just until the seafood is cooked through, 1 to 2 minutes. Toss with spaghettini and serve immediately.