Fusilli With Shrimp And Arugula

• 1/4 cup olive oil
• 1/4 cup finely chopped shallot
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 cup dry white wine
• 1 lb large shrimp, peeled and de-veined
• 12 ounces fusilli
• 3 cups packed fresh arugula, torn in 1/2

1. Heat the oil in a heavy large skillet over medium heat.
2. Add the shallots and garlic 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.
9. Toss to combine.
10. Season the pasta, to taste, with salt and pepper.
11. Transfer the pasta to a large bowl and serve.
12. Enjoy!

olive oil, shallot, garlic, red pepper, white wine, shrimp, fusilli, fresh arugula

Taken from www.food.com/recipe/fusilli-with-shrimp-and-arugula-282101 (may not work)