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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fusilli with Shrimp and Arugula Recipe

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This recipe for Fusilli with Shrimp and Arugula is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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