Fusilli With Shrimp and Arugula

May 10, 2023May 10, 20230 14

Try delicious Fusilli With Shrimp and Arugula for a quick and easy meal

by The Chefin Pasta

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

566

Sugar

Fat

22g

Fusilli With Shrimp and Arugula is a quick and easy pasta dish that is perfect for a busy weeknight meal. The combination of tender shrimp, tangy garlic, spicy red pepper flakes, and peppery arugula creates a flavorful and nutritious dish that can be enjoyed by the whole family. The fusilli pasta is cooked to perfection and coated in a delicious sauce made with white wine and pasta water for added creaminess. This dish is perfect when you want something quick and easy to make that is also healthy and satisfying.

Instructions

1.	Cook fusilli according to package instructions and reserve 1/2 cup of pasta water.
2.	In a large skillet over medium heat, cook shallots and garlic in olive oil until softened and fragrant.
3.	Add red pepper flakes and white wine to the skillet and let it cook until reduced by half.
4.	Add shrimp and cook until pink, then add arugula and pasta water and stir until wilted.
5.	Toss cooked pasta with shrimp mixture and serve immediately.

PROS

This pasta dish is quick and easy to make, perfect for a busy weeknight meal.

The combination of shrimp, arugula, garlic, and red pepper flakes creates a flavorful and delicious sauce.

CONS

Shrimp can be expensive, and some people may be allergic to shellfish.

Arugula has a strong and peppery flavor, which may not be enjoyed by everyone.

HEALTH & BENEFITS

Shrimp is a low-calorie and high-protein seafood that is rich in vitamins and minerals, including vitamin D and selenium, which can support heart health and boost the immune system.
Arugula is a leafy green that is rich in vitamins A, C, and K, as well as iron and calcium, which can help support bone health and reduce inflammation.

	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