Chef's Note: Arugula is well known as a salad ingredient, but its peppery flavor can really spice up pasta, too. Be sure to rinse it very well, as it is always sandy. For a quick shrimp stock, reserve the shells from peeling the shrimp, and simmer the shells in 1 cup canned reduced-sodium chicken broth for 10 minutes, then strain.
- ¼ cup California Olive Ranch extra-virgin olive oil, plus more for serving
- 2 garlic cloves, thinly sliced
- ½ pound jumbo (21/25 count) shrimp, peeled and deveined
- 1 cup dry white wine
- 1 pint cherry tomatoes, halved
- 1 cup shrimp stock (see above), bottled clam juice, or canned reduced-sodium chicken broth
- 1 pound linguine
- 2 cups packed arugula leaves, torn into bite-size pieces
Directions Step 1: Prepare an outdoor grill for direct cooking over high heat (500°F). Bring a large pot of salted water to a boil over high heat on the stovetop or on the side burner of a gas grill.
Step 2: Place a large flameproof skillet on the cooking grate. Add the oil and garlic. Cook, with the lid closed as much as possible, until the garlic shimmers, about 2 minutes. Add the shrimp and cook just until they turn opaque, about 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the wine to the skillet, bring to a boil, and cook for 1 minute. Add the cherry tomatoes and shrimp stock and cook until the tomatoes are heated through, about 3 minutes. Remove the skillet from the heat.
Step 3: Meanwhile, add the linguine to the boiling salted water and cook according to the package directions until barely al dente. Drain well
Step 4: Return the skillet to the grill. Add the linguine, shrimp, and arugula to the skillet. Cook, tossing with kitchen tongs, until the pasta is well coated with the sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with additional olive oil, and serve hot.
Recipe credit: Rao's On the Grill (St. Martin's Press, 2012), by Frank Pellegrino Jr.
Reprinted with permission from the publisher