No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spaghettini with Shrimp, Anaheim Chiles, and Arugula

This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.

advertisement

advertisement

Ingredients

  • 2 tablespoons coarse salt, plus more for seasoning
  • 4 garlic cloves, thinly sliced
  • 6 tablespoons extra-virgin olive oil
  • 2 fresh Anaheim chiles, cut into 1/4-inch rounds
  • 2 cups dry white wine
  • 2 tablespoons unsalted butter
  • 1 pound bay or small gulf shrimp, peeled and deveined
  • 10 ounces spaghettini
  • 1 bunch arugula, washed, spun dry, and chopped into ribbons (2 cups)

Directions

  1. Step 1

    Bring 6 quarts of water to a boil and add about 2 tablespoons salt.

  2. Step 2

    In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes. Add the shrimp stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.

  3. Step 3

    Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to combine and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

Source
Martha Stewart Living Television, March 1999

advertisement

advertisement

Reviews (1)

  • renee43 10 Apr, 2010

    martha, this is my husbands favorite dish. i seen this on your show years ago, have been making it ever since. very tasty, easy and fast. love your books and show. renee