Fusilli with Shrimp and Arugula
You can never have too many main course recipes, so give Fusilli with Shrimp and Arugulan a try. This dairy free and pescatarian recipe serves 6. One serving contains 403 calories, 23g of protein, and 11g of fat. Head to the store and pick up shrimp, shallots, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
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.
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.