Sun-Dried Tomato and Chilli Spaghetti with Shrimp and Arugula

This light shrimp spaghetti combines sweet sun-dried tomatoes, plump pink shrimp, a hint of chilli, and a pleasant thread of peppery arrugula.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Italian

Keyword: shrimp spaghetti

Servings: people

Cook the spaghetti in a large pot of salted boiling water according to package instructions.
Heat a tablespoon of olive oil in a large pan, then add the shrimp seasoned with salt, cook for a couple of minutes until pink. Remove to a separate plate and keep warm.
To the same pan add another tablespoon of olive oil and sauté sliced garlic and sun-dried tomatoes with red chilli flakes over very low heat for 1 minute, then add ½ cup of pasta water (scoop it directly from the pot with spaghetti) and 1 tbsp tomato paste and bring the sauce to a simmer, then add the arugula, stir and let it wilt for half a minute, then a take off the heat.
Drain the cooked spaghetti. Add the spaghetti to the pan with sun-dried tomatoes, bring the cooked shrimp back to the pan and toss until pasta and the shrimp are coated with the sauce. Taste and season with more salt if needed. Serve immediately.

Always salt your boiling water generously. It will reach every strand of pasta, stop it sticking together, and infuse the water (which is needed later).

Pasta should be al dente. I cook it for minus 1 minute per packet instructions.

That starchy pasta water? It’s part of the recipe. The salt and starch make the water thicker and flavoursome which is integral to the sauce. I reserve about a mugful before draining.

Sun-dried tomatoes are the key ingredient here. Choose the best quality you can afford.

What’s more, the oil they are packed in is useable as it’s steeped in rich tomato flavour. I use it in place of olive oil to sauté garlic, onions, chicken.

Fry the garlic over a low heat so as not to burn it. Burnt garlic is bitter and will ruin the balance of the dish.

If the dish tastes a little bland, season with more salt. Taste. Salt. Taste again. Then add any other seasonings. Salt is a natural flavour enhancer and will coax all the flavours out.