Can be prepared in 45 minutes or less.
Ingredients
Serves 2
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté 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 thearugulaand 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 isal dente, drain it well, and in a bowl toss it with the sauce.
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Reviews (47)
Back to TopExcellent! Used canned petite diced tomatoes instead of fresh, and left out the onions. Will definitely make again, including for guests.
Anonymous
Houston
3/6/2012
My wife and I enjoyed this recipe with a few changes. I used a chopped Serrano pepper in place of the red pepper flakes. I suggest two peppers if you like a little "fire." Also added 1/2 tsp of dried basil and 1/2 tsp of dried oregano. The 4 oz. of feta cheese melted as part of the sauce gave more flavor to the finish.
canfiej
Birmingham, AL
4/17/2010
I've been making this for several years and my family really enjoys it. I did make a few adjustments to enhance the flavor. I used only 1/2 of an onion and added roasted red peppers, steamed asparagus and some sauted mushrooms.
Anonymous
Brewster, NY
4/10/2009
I have made this recipe a few times and I add a can of cannellini beans and also a tablespoon of tomato paste. Really adds some extra flavor.
XClaudine
Levittown
3/16/2009
This has become a regular on our menu- pretty quick and really tasty. I use fresh pasta sometimes which bumps it up a notch.
seejanecoo
Los Angeles
7/31/2008
I really like this recipe and make it regularly -- usually with spinach and because we like lots of spice, about double the amount of chili. It's nice because it's not a thick, heavy cream and you don't feel too full afterwards.
malirolph
Sydney, Australia
4/21/2007
A sunday night and no shrimp, so I cheated and used chicken. I figured it wouldn't have as much flavor, so I also tried the suggestion of balsamic + butter (instead of cream). It was a a welcome change from basic marinara sauce, very light & spicy. My husband liked it too, I will make again.
Anonymous
expat living in italy
4/8/2007
I made this for Christmas Eve and everyone seemed to enjoy it. I did make extra juice and added pine nuts which added great flavor.
XClaudine
Levittown, NY
1/16/2007
Okay, I made some modifications and didn't follow recipe as written. I didn't have cream, so made it with butter and balsamic vinegar, as a reviewer recommended & it definitely kicked up the flavor. I found this 'okay' but not great, in order to make this dish 'great' it needs modifications! I LOVE pasta dishes, and have traveled and made many dishes. I think it's missing the mark and is just okay. My husband, from Italy, said the same thing. Not a keeper, but may make it again with many modifications (whole tomatoes from can I think may give better texture). Cut onion amount in half and don't make with chicken stock & cream, maybe seafood stock or more wine - clams or scallops would be yummy addition to this. Have fun, but make once and then alter is my recommendation.
vmchale
Carnation, WA
1/7/2007
This is a dinner party favorite. I always receive comments like "restaurant quality" whenever I make this pasta. Generally use spinach in place of arugula and double the sauce. Plan to make it again tonight!
Anonymous
Chicago
8/3/2006
I made a few adjustments by thickening it with a roux, using shrimp stock instead of chicken, and adding in a little bit more garlic. It made my brother happy (and he's one tough critic) so I'm not complaining.
Jen
NJ
8/1/2006
An excellent easy recipe for pasta without the heavy tomato or cream sauces. Very light, great spicy heat, and a perfect amount of garlic. If you're in a hurry, you can sub. canned diced tomatoes.
Jellyman
Oak Park, IL
5/10/2006
I bought some shrimp and wondered, "What could I make that would use shrimp with both arugula and tomatoes?" Since I had both and they needed to be used before they went bad. This recipe was absolutely perfect. I had just the right amount of tomatoes left and I made this exactly as written, with perhaps more crushed red pepper than it called for. I really can't imagine it being as good if you use some other greens instead, though - definitely use arugula. Easy and delicious.
Anonymous
Chicago, IL
5/9/2006
This recipe is fast and delicious - I highly recommend it whether you are in a hurry or not. I followed the recipe almost exactly, but used frozen pre-chopped onions, pre-minced garlic, frozen already peeled and deveined shrimp, and plum tomatoes in a can - which made it even easier. Also, after cooking the noodles to al dente - I drained, rinsed, and sauteed in a small amount of olive oil to reheat - this removes that 'starchy' taste. For presentation, instead of adding sauce to noodles and mixing, I served the sauce on top of the pasta, sprinkled with some shaved parmesan cheese and topped with additional chopped arugula. If you haven't made it with arugula - you must try it - it makes a big difference in the flavor. A keeper! I would have given it 3.5 forks if possible.
Anonymous
Baltimore, MD
2/12/2006
This was really delicious! I doubled the sauce and shrimp to serve 4 big eaters. I also used anglehair pasta, omitted the cilantro, and used spinach instead of arugala. This is going to be a regular.
Cindy
Winnipeg, MB, Canada
1/29/2006
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