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 kpmoore
Raleigh, NC
on September 09, 2011
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I was really excited about this recipe and pretty disappointed after I fixed it. It didn't have any flavor, even after I added more red pepper flakes and parmesan. The arugula just added a bitter wilted flavor instead of a peppery addition. I wish I had just made linguine with clam sauce instead and used the arugula for a nice salad.
By marycowgill_102...
on August 23, 2011
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This was quite easy and very good! Perfect for a summer night pasta! I did add the lemon juice that others suggested and topped it with grated parm cheese. My daughter suggested adding fresh tomatoes and toasted pine nuts just before that final toss. I'll have to try that next time. I also added a little extra crushed red pepper as we like things a little spicy. This is a keeper! Thanks, Giada!
By jcdoyle7
on March 30, 2011
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Easy and delicious- one of my favorite recipes
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