Pasta con Asparagi, Gamberi e Arugula~ (Spaghetti with Asparagus, Shrimp and Arugula)

I am so happy to see so much excitement over this recipe.  I had a little fresh Arugula from my garden that would not be enough for a salad.  Why not toss it into some Pasta?  When Arugula nears the end of it's growing season, it's so incredibly spicy.  It's the perfect addition to this dish.  Had some fresh, frozen Pacific shrimp ready to go.  Pasta is always on hand.  Had just enough Asparagus left to make this dish~ What a great combination of texture and flavor.  You can use a shell type Pasta too as it would make for a terrific presentation.  I am a huge Spaghetti fan.  Can you tell?

Ingredients: For 4 people

1/2  pound of medium shrimp, cleaned, deviened, tails cut off.

2 cloves of garlic diced

12 oz spaghetti imported from Italy.  I use DeCecco

3 tablespoons olive oil

2 tablespoons butter

1 cup of white wine

1 teaspoon salt

1 teaspoon black pepper

1 handful (about 3 oz) of Arugula, washed and cut

Method:  Dice your garlic and set aside. Trim the woodsy bottom off your asparagus tips.  About 2 inches off the bottom. Blanch your asparagus in water with salt for 3-4 minutes.  Add a pinch of baking soda to help retain your green color of your asparagus.  Cut up, and set aside.  Into a heated pan add your olive oil, garlic.  Saute until fragrant.  Add your shrimp and a teaspoon of salt to the pan.   Cook for 2 minutes on each side until your shrimp turn pink and are almost cooked through.  I used  medium/Large shrimp here.  Add your white wine and turn up your heat.  Add your butter to your pan and let reduce.  In just a short 3-4 minutes add your cut up asparagus.   Add additional Salt and pepper to taste.  Set your sauce aside to cool slightly. A lovely sauce will be left in the pan.  In a Pasta pot filled with boiling water, add your pasta.  Cook, until al dente.  Drain and  add to your pan.  Mix with your Fresh Arugula.  If you don't have Arugula, Baby spinach or chicory will do nicely.  Enjoy and Buon Appetito~

Special Hint:  You can substitute Sea Scallops for your Shrimp.  They will require a longer cooking time but just by a few minutes. 

They can be quite large and substantial so you might want to cook less pasta to serve ~