This dish would have been way more successful if I had remembered to add any of the seasonings, but even without salt, pepper, or crushed red pepper flakes, the pasta was a hit! Giada DeLaurentiis makes cooking easy with her straightforward recipes that always have some type of twist- in this case it was arugula. This dish was easy to prepare and light on the belly. I would recommend, however, remembering the seasonings!
When my aunt and Nonna tried it they noticed the lack of salt right away and pointed it out. While some might be offended at such a remark, I appreciate it. I think the only way to become a better cook is to experiment, be brave, but also learn from the tastebuds of others. I barely noticed that lack of salt until it was mentioned, and I truly appreciate learning how to make each dish tastier and better.
Giada’s Fusilli with Shrimp & 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 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.
Drain the fusilli. 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.”
My only change to this process would be to add the arugula to the skillet about 15 seconds before you add the pasta to be sure it heats through. The dish got cold very fast and I think that was in part due to the addition of cold arugula at the end.