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
Directions
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.
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By mosaic_world
on August 27, 2012
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I really enjoyed this recipe. I felt like it was easy to prepare. A couple substitutions I made, chopped red onions for shallots and this spicy salt rub for the red pepper flakes (b/c I was missing the original ingredients. I liked the wine flavor since I usually don't cook much with wine (tasted gourmet even on a small budget. Also served it with several pieces of shrimp to a small portion of pasta, seasoned with additional black pepper and salt. Otherwise it could be a bit bland (the pasta did not get very coated by the sauce.
By Aleza0608
on May 19, 2012
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One of the very first Giada recipes i tried and I loved it! So simple and Deeeelish!
By BurgerChef
on February 19, 2012
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This is an INCREDIBLY bland recipe as written. You have to do something, be it more pepper flakes or whatever, to give it any flavor but I would definitely not make the recipe as-is and in fact I have no intention of making it again in general.
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