Ingredients

• 1/2 to 3/4 pound medium shrimp, shelled and cut in half
• 1/4 cup Partanna extra virgin olive oil
• 2 garlic cloves, chopped fine
• 1/2 cup red peppers, diced
• 1/4 cup dry white wine, 1/4 cup clam broth, or 1/2 cup wine
• 1 cup Panna da Cucina or heavy cream
• Salt, black pepper to taste
• 1/2 pound arugula
• 1/3 cup Italian flat leaf parsley, chopped
• 1 pound Cara Nonna Spaghetti with Squid Ink

Cover the shrimp with cold water in a saucepan, bring to boil, immediately turn off the heat. The shrimp should be bright pink. Set aside while making the sauce. Bring a large pot of salted water to a boil. 

Put the olive oil, chopped garlic, and red peppers in a sauté pan over medium-high heat. Saute, stirring often, until peppers are soft and garlic is golden (watch so that garlic doesn’t burn). Add wine and clam juice or all wine, stirring to combine. Cook for 10 minutes to concentrate flavors. Turn heat to low, add cream and stir to combine. Then add shrimp and arugula, toss lightly. Keep over very low heat while you boil the pasta for the time recommended on the package. 

Toss the tagliatelle with the shrimp sauce.Then sprinkle with parsley. Traditionally, seafood sauces are served without cheese. However, sprinkle each portion with a tablespoon or two of aged Parmiagiano-Reggiano, if desired.

Recipe by Raymond Gillespie, chef, Salumeria Italiana