Spaghetti with shrimp and arugula (Spaghetti con gamberetti e rucola) from Jamie's Italy (page 116) by Jamie Oliver

  • arugula
  • lemons
  • spaghetti pasta
  • shrimp
  • dried chiles
  • sun-dried tomato purée

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sun-dried tomatoes for sun-dried tomato purée.

  • saarwouters on October 17, 2017

    Love this pasta dish! It's on high rotation in our household. While the pasta cooks, you can prepare all other ingredients, so you are at the table in only 10 minutes.

  • Astrid5555 on September 06, 2015

    Excellent quick and easy recipe, perfect for a weeknight dinner! Made with spinach instead of arugula for the kids, but would use arugula if I were to make it again, which I will definitely do!

  • JKDLady on September 03, 2015

    This was an outstanding dish. I too used half the pasta, but the full amount of sauce. I added the lemon zest into the sauce instead of on top. I don't think my family would like the zest. I did enjoy the lemony flavor of the dish. I used Chinese spinach instead of the arugula because I had it from the farmer's market. I liked how it held form in the dish. I look forward to trying this recipe again.

  • fprincess on May 03, 2011

    I made this recipe with dandelion instead of arugula. The combination of the bitterness from the dandelion with the lemon juice & zest was great, and the sundried tomatoes balanced the whole dish. I had to add quite a bit of pasta water as the pasta dried quite fast (I used fresh herb linguini)

  • Breadcrumbs on March 07, 2011

    p. 116 -Prep is very straightforward. A few notes on adaptations I made. I used about 6oz of wine, My lemon yielded 1/3 cup of juice and tasting as I went along, I only added 2 1/2 tbsp to the sauce as I felt there was already adequate tang from the wine and, knew the arugula would also bring its own zip so I was cautious about over doing it for our tastes. After incorporating the arugula and topping w some lemon zest, flavours were perfect for us. JO says you should reserve some pasta water to add to the sauce if need be. This was not necessary. I used whole-wheat pasta and, only 1/2lb vs the 1lb. I didn’t make any adjustments to quantity of ingredients in the sauce. We loved this dish. The tang of the lemon and arugula was offset nicely by the sweetness of the sundried tomatoes and, more subdued sweetness of the whole -wheat pasta. The chilies gave this a wonderful warmth without making the dish too spicy.

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