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

Browse by ingredient

Instructions

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.