"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Fusilli with Shrimp and Arugula Recipe

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This recipe for Fusilli with Shrimp and Arugula, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Chegar
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
1/4 c. finely chopped shallots
1 T. minced garlic
1/4 c. crushed dried red pepper flakes
1 c. dry white wine
1 lb. large shrimp, peeled and deveined
salt
12 oz. dried fusilli
3 cups (packed) arugula, torn into bite size pieces
fresh ground pepper

Directions:
Directions:
Serves: 4


Preparation time: 30 minutes


Heat the oil in a large, heavy skillet over medium heat. Add the shallots, garlic and red pepper flakes; saute until translucent, about 2 minutes. Add the wine. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook, stirring, just until they are pink, about 2 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain.
Add the fusilli and arugula to the skillet with the shrimp. Toss to combine. Season the pasta to taste with salt and pepper. Transfer to a large bowl and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is my son Will's favorite dinner.

 

 

 

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