Recipe courtesy of Giada De Laurentiis
Episode: No Sauce Pastas
Print
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

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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