Categories: Main Dish, Rachael Ray, Shrimp

Ingredients

• salt
• 1 1/2 lbs bucatini pasta
• 1 tablespoon extra virgin olive oil
• 6 slices bacon, chopped
• 4 garlic cloves, minced
• 4 celery ribs, finely chopped
• 1 red bell pepper, finely chopped
• 1 large onion, finely chopped
• 5 -6 fresh rosemary sprigs, leaves finely chopped
• 5 -6 fresh thyme sprigs, leaves finely chopped
• black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• 1 (12 ounce) bottle dark beer (such as Negro Modelo)
• 1 (28 ounce) can crushed fire roasted tomatoes
• 2 lbs large shrimp, peeled, deveined, and tails removed
• 4 -5 cups arugula, stemmed and chopped

Directions

1. Bring a big covered pot of water to a boil; salt it and add the pasta; cook to al dente.

2. Meanwhile, heat a large, deep skillet over medium-high heat with the olive oil.

3. When the oil is hot, add in the bacon; cook about 5 minutes, until crisp.

4. Remove the bacon with a slotted spoon; drain off a little of the fat, keeping a thin layer in the pan; then add the garlic, vegetables, and herbs.

5. Season them with salt and pepper; cook for 7-8 minutes.

6. Stir in the flour; cook for 2 more minutes, then stir in the Worcestershire, hot sauce, and beer.

7. Reduce the liquid by half, then add the tomatoes and bring it up to a bubble.

8. When the tomatoes are simmering, add in the shrimp; cook them for 5 minutes or until they are just pink and firm.

9. Drain the pasta; toss it with the shrimp and sauce; adjust the seasonings.

10. Transfer to a large platter; top with chopped arugula.

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