Food Network: Fusilli with Shrimp and Arugula

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Fusilli with Shrimp and Arugula
Recipe courtesy Giada De Laurentiis

Ingredients
1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Instructions
Heat the oil in a heavy large skillet over medium heat. Add the shallots
and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white
wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp
and cook just until they are pink, about 2 minutes.

Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm
to the bite, stirring occasionally, about 8 to 10 minutes.

Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to
taste, with salt and pepper. Transfer the pasta to a large bowl and serve.