Categories: Pasta, Shrimp

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.

2. Add the shallots and garlic and 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. Toss to combine.

9. Season the pasta, to taste, with salt and pepper.

10. Transfer the pasta to a large bowl and serve.

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