Surprise, I am not showcasing a Donna Hay recipe today! I know. It’s almost like the world stopped turning or something. Instead I turned to another one of my favorite female chef’s, Giada. What’s up with all the females, you might be asking. I need to give the male chefs some loving, don’t I? I will. Maybe some Rick Bayless, some Mark Bittman, or about a little Michael Chiarello. Wouldn’t we all like a little Michael Chiarello, or is that just me? Sorry..getting all distracted here.
Back to Giada. I had some arugula in the fridge, some pasta in the pantry and some shrimp in the freezer, so hello…Fusilli with Shrimp and Arugula. While this wasn’t crazy good, it was good. I like that it shows with some simple cooking techniques and nicely stocked pantry, you can get dinner on the table in under 30 minutes. The technique to take away from this is the sautéing of the aromatics and then the deglazing and reducing of the white wine. Seriously good. The shallots were like little morsels of sweet wine candy.
Fusilli with Shrimp and Arugula
- 1/4 cup olive oil
- 1/4 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 pound large shrimp, peeled and de-veined
- 12 ounces fusilli pasta
- 3 cups (packed) fresh arugula, torn in 1/2
Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until they are translucent, or about 2 minutes. Add the red pepper flakes and white wine to the skillet 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, per package directions.
Drain the fusilli, and add it and the 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.
Happy Memorial Day to everyone in the US!!!