Main Dishes

Linguine with Shrimp and Arugula

Recipe credit: Rao's On the Grill (St. Martin's Press, 2012), by Frank Pellegrino Jr. Reprinted with permission from the publisher.


  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 garlic cloves, thinly sliced
  • ½ pound jumbo (21/25 count) shrimp, peeled and deveined
  • 1 cup dry white wine
  • 1 pint cherry tomatoes, halved
  • 1 cup shrimp stock (see above), bottled clam juice, or canned reduced-sodium chicken broth
  • 1 pound linguine
  • 2 cups packed arugula leaves, torn into bite-size pieces


  1. Prepare an outdoor grill for direct cooking over high heat (500°F). Bring a large pot of salted water to a boil over high heat on the stovetop or on the side burner of a gas grill.
  2. Place a large flameproof skillet on the cooking grate. Add the oil and garlic. Cook, with the lid closed as much as possible, until the garlic shimmers, about 2 minutes. Add the shrimp and cook just until they turn opaque, about 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the wine to the skillet, bring to a boil, and cook for 1 minute. Add the cherry tomatoes and shrimp stock and cook until the tomatoes are heated through, about 3 minutes. Remove the skillet from the heat.
  3. Meanwhile, add the linguine to the boiling salted water and cook according to the package directions until barely al dente. Drain well
  4. Return the skillet to the grill. Add the linguine, shrimp, and arugula to the skillet. Cook, tossing with kitchen tongs, until the pasta is well coated with the sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with additional olive oil, and serve hot.
Time Level Yield
30 Minutes Moderate 4-6 Servings