Fusilli with Shrimp and Arugula

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. 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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