Recipe of the Week: Spaghetti del Nettuno (Pasta with Shrimp and Arugula Pesto Sauce)
This is a traditional sauce. I love to prepare it because it takes no time! Serves six.
2 tablespoons extra-virgin olive oil
1 shallot, finely minced
2 cloves garlic, peeled and minced
1 teaspoon hot red pepper flakes
1 teaspoon capers
1 tablespoon dry white wine
1/2 teaspoon chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces large shrimp
1 pound spaghetti
1/8 teaspoon fresh herbs, for garnish
1/2 cup Arugula pesto
Heat olive oil in a 10-inch skillet. Add olive oil, shallot, garlic, red pepper flakes,and capers. Cook for five minutes over medium heat. Add shrimp and wine and cook for five minutes.
Add parsley, salt and pepper. Bring a 12-quart pot of water to boil. Add a pinch of salt, then pasta and cook until “al dente.” Drain pasta and toss with arugula pesto and shrimp sauce. Serve immediately with a sprinkling of fresh herbs.
ARUGULA PESTO:
2 cups arugula
1 cup fresh basil, do not substitute dry
2 cloves garlic, peeled
1/4 cup pine nuts, toasted at 400°F for 10 minutes
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/2 cup extra virgin olive oil
1/4 cup Parmesan cheese, grated
Place all ingredients, except olive oil and Parmesan cheese, into a food processor and work until mixture is a paste consistency. Add olive oil in a slow stream, scraping sides often with a spatula. Blend until a smooth creamy paste. Remove pesto from machine and place in mixing bowl and stir in Parmesan cheese.