Arugula is also known as rugula, rucola, rocket and roquette and is a spicy, peppery and nutritious salad green. Originating in the Mediterranean it has long been used in Italian cooking, and the ancient Romans not only ate it for good luck but also as an aphrodisiac.
Shrimp and pasta is a perfect vehicle for this revved up ancient green, and Paul has really become an expert at making this classic dish. Inspired by a recipe from one of our favorite chefs Jamie Oliver, Paul boldly doubles the garlic listed in the original recipe and also cleverly replaces the white wine with a full cup of french Noilly Prat dry vermouth. Our potent dried homegrown cayenne peppers give a warm, but not too hot boost to the shrimp and pasta that is balanced by the acidity and sweetness of the lemon juice and sun-dried tomato.
Pair this fired up Rocket Shrimp and Spaghetti with a glass of fruity white wine or a dry Martini.
- 1 lb dried spaghetti (we use spaghetti rigati)
- sea salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 cloves of garlic, peeled and finely chopped
- 2 dried cayenne peppers
- 1 lb peeled raw large shrimp
- 1 cup Vermouth (plus 1 oz for your dry Martini)
- 2 tablespoons sun-dried tomato purée
- zest and juice of 1 lemon
- 2 handfuls of arugula
- Cook the spaghetti according to the packet instructions, in salted boiling water.
- While the pasta is cooking, heat the olive oil in a large frying pan and sauté the garlic and cayenne until the garlic just gets color.
- Add the shrimp and sauté for one minute.
- Add the Vermouth and the sun-dried tomato purée and simmer for 3 or 4 minutes until the pasta is ready.
- When the pasta is done, drain it in a colander, while reserving about a cup of the cooking water.
- Add the spaghetti into the pan with the sauce and toss until coated. Add the lemon juice add half the arugula. Add some of the reserved cooking water to thin the sauce if it’s too thick to coat everything properly. Salt and pepper to taste.
- Plate each dish and garnish with lemon zest and remaining arugula.