Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1/4 cup finely chopped shallots

  3. 1 tablespoon minced garlic

  4. 1/4 teaspoon crushed red pepper flakes

  5. 1 cup dry white wine

  6. 1 pound large shrimp, peeled and de-veined

  7. 12 ounces fusilli pasta

  8. 3 cups (packed) fresh arugula , torn in

Instructions Jump to Ingredients ↑

  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. 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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