Fusilli With Shrimp And Arugula – a delicious recipe with olive oil, shallot, garlic, red pepper, white wine, shrimp. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat the oil in a heavy large skillet over medium heat.
2
Add the shallots and garlic and saute until translucent, about 2 minutes.
3
Add the red pepper flakes and white wine and bring to a simmer.
4
Simmer until the wine reduces by half, about 5 minutes.
5
Add the shrimp and cook just until they are pink, about 2 minutes.
6
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.
7
Drain the fusilli.
8
Add the fusilli and arugula to the skillet.
9
Toss to combine.
10
Season the pasta, to taste, with salt and pepper.
11
Transfer the pasta to a large bowl and serve.
12
Enjoy!
251
kcal
Calories
15
g
Fat
1
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup olive oil, 1/4 cup finely chopped shallot, 1 tablespoon minced garlic, 1/4 teaspoon crushed red pepper flakes, and more.
Yes, Fusilli With Shrimp And Arugula falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
