Fusilli with Shrimp and Arugula (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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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