Pasta with shrimp, arugula, lemon and
chili
serves 2
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 garlic—finely chopped
1 small red chili—deseeded and finely chopped (or half a teaspoon of
dried chili flakes)
1 teaspoon finely chopped lemon zest
2 teaspoons capers—rinsed 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.
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