| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Shrimp; (about 12), shelled |
|
|
; and deveined |
| 2 |
lg |
Garlic cloves; minced |
| 1/4 |
ts |
Dried hot pepper flakes; or to taste |
| 1 |
|
Onion; chopped fine (about |
|
|
; 3/4 cup) |
| 4 |
|
Plum tomatoes; chopped (about 1 |
|
|
; cup) |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Heavy cream |
| 1 |
bn |
Arugula; the stems discarded |
|
|
; and the leaves |
|
|
; washed well, spun |
|
|
; dry, and chopped |
| 3 |
tb |
Minced fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
| 1/2 |
lb |
Fettuccine or spaghetti |
INSTRUCTIONS
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
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