Shrimp and Arugula (rocket) Pasta

The last time I cooked shrimp pasta, I cooked it in a fairly bog-standard tomato-based sauce. I don’t know where I went wrong but my husband and I were left distinctly underwhelmed. My dream of it tasting like my mother’s silky, slightly spicy seafood pasta was sadly unfulfilled. Then I remembered a gorgeous prawn (this is what we call shrimp in the UK) pasta that my friend cooked me some years ago, based on a Jamie Oliver recipe. My hubby was away – which meant he wouldn’t be able to talk me out of giving this a whirl. I was a little apprehensive as to how my children (a nine-year-old and three-year-old) would like it but when the nine-year-old asked, mere minutes into the cooking time, ‘what is that? It smells amazing,’ I was emboldened. After we had sat down to eat, there wasn’t a morsel left. And even the fussy three-year-old tried, and finished, an entire shrimp. This is what I call a winner dinner. Quick, easy, and surprisingly kid-friendly!


Recipe (For one adult, 2 kids I used):

350g spaghetti

200g jumbo prawns (frozen, shell on)

Half a tube of sun-dried tomato paste

2 cloves of garlic

A pinch of red pepper flakes (chilli flakes if you’re reading this in the UK)

1 glass of white wine (150 mls)

A couple of handfuls of arugula (rocket)

A good squeeze of lemon

Olive oil


Put the spaghetti in a large pan of salted, boiling water.

Next get your sauce started. Use a liberal amount of olive oil – around three to four tablespoons – and put the frying pan on a medium heat.

Once the oil is heated, add the crushed garlic and pepper flakes.

Let the garlic cook a little but don’t let it get brown. Then throw in the prawns and fry for a few minutes until they begin to turn to turn pink. (I kept the shell on but you don’t have to do this). Finally, add the wine and the tomato puree.

Gently simmer until the sauce has reduced by around half.

Once the pasta is cooked. Add the sauce, lemon juice to taste, and season.

To finish, stir in a few handfuls of the arugula.

And that’s it. My kids added parmesan to theirs. While many chefs think this a huge no-no, I say add it if you like it!


One Comment Add yours

  1. I’m definitely going to try this! X


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