Spaghettini with Rock Shrimp, Anahiem Chilies and A

Name: Spaghettini with Rock Shrimp, Anahiem Chilies and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp. virgin olive oil; 4 cloves garlic, thinly sliced; 2 fresh anahiem chilies, cut in 1/4-inch rounds; 2 cups dry white wine; 2 tbsp. unsalted butter; 1 lb. fresh rock shrimp; 1 lb. spaghettini; 1 bunch arugula, washed, spun dry, and chopped into 1/2-inch ribbons; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

1
Bring 6 quarts water to boil and add 2 tablespoons salt.
2
In a 12- to 14-inch saute pan, saute garlic in virgin olive oil over moderate heat until lightly brown, about 1 minute.
3
Add chilies and continue cooking about 30 seconds.
4
Add wine and butter and bring to a boil.
5
Add rock shrimp, stir to coat with wine mixture, reseason with salt and remove from heat.
6
Boil spaghettini according to package instructions, about 8 to 10 minutes.
7
Drain pasta in colander over sink and add to shrimp pan.
8
Stir gently until spaghettini are coated with sauce and toss in arugula.
9
Stir quickly to mix and just wilt about 30 seconds.
10
Check for seasoning, pour into large serving bowl and serve immediately.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tbsp. virgin olive oil, 4 cloves garlic, thinly sliced, 2 fresh anahiem chilies, cut in 1/4-inch rounds, 2 cups dry white wine, and more.

Yes, Spaghettini with Rock Shrimp, Anahiem Chilies and Arugula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghettini with Rock Shrimp, Anahiem Chilies and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions