Recipe - Pasta With Shrimp Tomato And Arugula

2 tablespoon Olive oil
One half pound Shrimp; (about 12), shelled
; and deveined
2 lg Garlic cloves; minced
One fourth teaspoon Dried hot pepper flakes; or
to taste
1 Onion; chopped fine (about
; Three fourths cup)
4 Plum tomatoes; chopped
(about 1
; cup)
One half cup Dry white wine
One half cup Chicken broth
One fourth cup Heavy cream
1 bn Arugula; the stems discarded
; and the leaves
; washed well, spun
; dry, and chopped
3 tablespoon Minced fresh parsley leaves;
(preferably
; flatleafed)
One half pound Fettuccine or spaghetti

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. 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. Add the wine and boil the mixture until the wine is reduced by
half. Add the broth, boil the mixture until the liquid is reduced by half,
and stir in the cream. 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. Stir in the parsley and salt and
pepper to taste and keep the sauce warm, covered. 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.

Serves 2.

Gourmet December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.