SHRIMP SCAMPI VERDE
Rachael Ray: Just in Time
Too easy! Too good! I wrote this for Stephanie March to cook up for her hubby, the spicy Bobby Flay. It is herbaceous and ridiculously delicious. Your mate will kiss you for it again and again.
• 2 (12-ounce) packages fresh linguine
• 1/2 cup chicken stock
• 1 cup fresh basil leaves, loosely packed, about 20 leaves
• 1/2 cup fresh flat-leaf parsley leaves, packed, 3 handfuls
• 15 to 20 fresh chives, coarsely chopped
• 2 cups arugula leaves, packed (1 bunch, stemmed and cleaned)
• Black pepper
• Zest and juice of 1 lemon
• 6 tablespoons EVOO (extra-virgin olive oil)
• 1½ pounds shrimp, peeled and deveined
• 4 garlic cloves, finely chopped or grated with a Microplane
• 1 teaspoon red pepper flakes (eyeball it)
• 1/2 cup dry white wine (eyeball it)
• 2 tablespoons cold butter, cut into pieces
• Crusty bread
Fill a pot with water for the pasta. When it boils, salt it liberally. The pasta will take only a couple of minutes to cook at dente, so add it to the water when the shrimp are about half done (watch for your cue below).
Place the stock, herbs, and arugula in the bowl of a food processor with salt and pepper to taste, lemon zest, and 2 tablespoons of the EVOO. Grind into a coarse paste.
Heat a deep skillet with the remaining 1/4 cup of EVOO, 4 times around the pan, over medium-high to high heat. When the oil ripples, add the shrimp and season liberally with salt and black pepper. Toss and cook the shrimp for 3 minutes, then drop your linguine into the boiling water. Add the garlic and red pepper flakes to the shrimp and cook for 1 to 2 minutes more. Deglaze the pan with the wine, then add the green sauce from the processor to the pan. Swirl in the butter and finish the shrimp and green sauce with the lemon juice.
As soon as the pasta is al dente, use kitchen tongs to transfer it from the pot to the skillet with the shrimp and sauce. Toss to work the green sauce through the pasta and serve immediately with the crusty bread for mopping.