1 1/2 pound shrimp, peeled, deveined, cut in half lengthwise
1/2 cup chopped fresh basil
5 T olive oil
1 T. finely greated lemon zest
sea salt
1 1/2 cups fresh or frozen peas
3/3 lb penne or ziti pasta
freshly ground black pepper
1/3 cup finely diced shallots
1 tsp. minced agarlic
3/4 tsp seeded and minced fresh hot chile
2 oz. or 2 cups lightly packed arugula
Toss shrimp with half the basil, 2 T of the olive oil and the lemon zest. Cover and refrigerate for about 30 minutes. Cook peas just until tender, 2-4 minutes. Allow to cool. Cook pasta to al dente according to package directions. Reserve 1/2 cup of the cooking water and drain the pasta. Meanwhile season shrimp with salt and pepper. Heat the remaining olive oil in skillet over medium heat. Add the shallots, garlic, chile and a pinch of salt. Cook, stirring occasionally until shallots are soft and lightly browned, about 2 minutes. Add shrimp and continue to cook, stirring until shrimp have turned pink and are almost cooked through, 2-3 minutes. Stir in peas and remove from heat.
Return drained pasta to its pot, add shrimp mixture and 2 T of the pasta water. Cook over medium heat until shrimp are cooked through, aboaut 1 minute more. Toss the arugula and remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted. Season more, if needed and serve immediately.
(From “Fresh” magazine, 2009.)