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Pasta with shrimp, arugula, lemon and chili
A tangy and spicy pasta dish with succulent sautéed shrimp, arugula (rocket), lemon, chili, garlic and capers.

7 oz (210g) spaghetti
3 tablespoons extra virgin olive oil
16 large uncooked shrimp—peeled
2 cloves garlicfinely chopped
1 small red chilideseeded and finely chopped (or half a teaspoon of dried chili flakes)
1 teaspoon finely chopped lemon zest
2 teaspoons capersrinsed and drained
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups arugula (rocket)washed and roughly chopped
2 tablespoons lemon juice


COOK the pasta in a large pot of lightly salted boiling water according to package directions. WHILE the pasta is cooking, heat 2 tablespoons of the olive oil in a large frying pan and cook the shrimp for 2 minutes. ADD the garlic, chili, lemon zest, capers, salt and pepper and cook a further 2 minutes. DRAIN the cooked pasta, reserving 2 tablespoons of cooking water in the pot. PUT the arugula in the bottom of the pot and top with the hot pasta, shrimp mixture, reserved tablespoon of olive oil and the lemon juice. TOSS together gently to combine well and heat through.

Variations: Use fresh baby spinach leaves instead of arugula. Replace the capers with 4 tablespoons of chopped black olives.



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  Mushroom Ragu with Penne. Tender mushrooms in a robust tomato, red wine and herb sauce, served with penne pasta.


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