Recipe slightly modified. Original recipe from Fine Cooking Magazine.
Mmmmm this pasta is so tasty and the shrimp are absolutely scrumptious!
What you'll need
560 grams Shrimp, peeled and deveined
1/2 cup Fresh basil, roughly chopped
5 tbsp Extra-virgin olive oil
1 tbsp Lemon zest, finely grated
1 1/2 cups Frozen peas (or fresh shelled peas)
340 grams Dried penne
Freshly ground black pepper
1/3 cup Shallots, finely diced
2 Garlic cloves, minced
1 Serrano chile, seeded and minced
2 cups (lightly packed) Arugula, trimmed, washed and dried
1. In a medium bowl, toss the shrimp with half of the basil, 2 tbsp of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.
2. Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2-4 minutes. Lift the sieve from the water, let the peas drain, then spread them on a baking sheet in a sing layer to cool.
3. Add the pasta to the boiling water and cook, following package directions, until al dante. Reserve 1/2 cup of the cooking water and drain the pasta.
4. Meanwhile, take the shrimp out of the fridge and season lightly with salt and pepper. Heat the remaining 3 tbsp olive oil in a 12-inch skillet over medium heat. Add the shallots, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallots are soft and lightly browned, about 2 minutes.
5. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2-3 minutes. Stir in the peas and remove from heat.
6. Return the drained past to its pot and add the shrimp mixture and 2 tbsp of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more.
7. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately. Serves 4.