Spaghetti with Heirloom Cherry Tomato, Shrimp and Arugula
Ripe heirloom cherry tomatoes turn this light, fresh seafood pasta dish into one last hurrah for summer.
Ingredients
½ cup extra-virgin olive oil, divided
3 cups heirloom cherry tomatoes, halved
4 garlic cloves, thinly sliced
1 tsp. crushed red chile flakes
1½ cups dry white wine
1 lb. jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
10 oz. fresh spaghetti*
2 Tbsp. finely chopped parsley
½ cup baby arugula
Juice of 1 lemon
Preparation
• Bring a large pot of salted water to a boil.
• In a medium saute pan over medium-high heat, warm ¼ cup olive oil. Add the tomatoes, garlic and chile flakes and cook, stirring occasionally, until the tomatoes begin to burst, about 6 minutes. Add the wine and cook until reduced by half, about 6 minutes. Add the shrimp. Season lightly with salt and pepper and cook until just pink, turning once, about 2 minutes per side.
• Meanwhile, add the pasta to the boiling water. Cook until al dente, 30 seconds to 1 minute, then drain, reserving ¼ cup pasta water.
• Add the pasta to the saute pan along with the reserved pasta water, the remaining ¼ cup oil, parsley, arugula and lemon juice. Stir to combine, then cook until the sauce reduces and is thick enough to coat the back of a spoon, about 5 minutes. Season to taste.
• Divide the pasta evenly between two warm bowls.
*Available at Midwest Pasta Co., 2023 Cherokee St.,
St. Louis, 314.772.7560, midwestpastaco.com
