3-23...Perciatelli with arugula and shrimp.

Good grief!  It has been six days - six whole days - since out last pasta dinner.  No wonder my right eyelid has been twitching all day.  I will take care of that tonight with a pasta dish using arugula, shrimp, and pancetta, along with wine, butter, and lemon.  (And anything else I can come up with)

INGREDIENTS:
Pasta
Arugula, coarsely chopped
Shrimp
Sun dried tomatoes in oil
Olive oil
Garlic and shallots
White wine
Fresh lemon juice
Butter
Red pepper flakes
Pancetta, chopped


PROCESS:

Cook the pancetta until crisp, remove, drain, and set aside.  In the same pan cook the garlic and shallots in olive oil along with the red pepper flakes and tomatoes.  Add the wine and let it cook down before adding the shrimp and butter.  Before the pasta is done add the lemon juice, then mix in the pasta, arugula, and sprinkle with the pancetta and olive oil before serving.

COMMENTS:

 A great dish, easy to prepare and even easier to enjoy.  There are so many ways this can be adapted, improvised, varied, etc., scallops instead of shrimp, olives or anchovies instead of sun dried tomatoes, and on and on.