- 1½ cups frozen cooked peeled shrimp, defrosted
- salt
- 8 oz spaghettini
- ¼ cup finely sliced scallions
- ½ teaspoon crushed chile flakes
- 2 tablespoons garlic-infused oil
- 1 cup sunblush tomatoes in seasoned oil
- ½ cup white wine or Noilly Prat
- 1½ cups arugula
- ¼ cup chopped flat-leaf parsley
- Drain the shrimp and leave to one side for the moment.
- Put on copious amounts of water to boil, then when boiling add salt and then the pasta and cook according to package instructions, or slightly under.
- In a large pan (big enough to take the pasta later), fry the finely sliced scallions and chile flakes in the garlic oil for a couple of minutes, then tip in the tomatoes with their oil and the shrimp.
- When both have warmed through, add the white wine or Noilly Prat and let bubble up. Add the arugula, torn roughly, and stir till wilted a little.
- Strain the pasta when ready, reserving half a cup or so of pasta-cooking water, and toss the drained pasta in the chile-shrimp pan.
- Turn out into a large warmed serving bowl and toss everything again so that all is combined, adding a little of the cooking water if it needs it and adding more oil or garlic oil if you want.
- Sprinkle with the chopped flat-leaf parsley, and serve.