A quick and easy meal, this shrimp fusilli with arugula is wonderfully light. The shrimp are cooked in a white wine sauce and then tossed with pasta and arugula. It is packed with flavor and done in less than 30 minutes. This is a great tasting meal and perfect for those on the go.
Meals that are made in less than 30 minutes are perfect for the weekdays, especially those when you are on the go. This is such an easy to make dish that I just love to throw together. That is honestly how I started making this was just using things in my fridge. The best part is that any leftovers make for a great lunch the next day.
In this recipe
The key to the recipe is the simple ingredients it uses. The best part of this recipe is that almost everything can be found in your kitchen or pantry already.
Shrimp: I prefer to use large or extra-large shrimp for this dish. You can buy them deveined to help cut on the prep time.
White wine: you will want a nice dry white wine that you like to drink.
Nutmeg: will complement the parmesan cheese and add a nutty warming flavor to the pasta.
Lemon juice: adds brightness and acid to the dish to help with the richness.
Cooking the shrimp
One of the most important things to do is to make sure you don’t overcook the shrimp. The best way to tell is by their shape. When the shrimp cook they will start to curl. You want to make sure that they make a “C” shape. As they continue to cook they will form an “O” or spiral shape. Once this happens the shrimp will start to become too tough. Once they are opaque and in a “C” shape they are ready to go. Some might be more in an “O” shape before you cook them and that is ok.
It is a pasta that is made to hold onto a sauce. The corkscrew ridges are great for sauces just like the one in this recipe. There are other shapes that you can use like cavatappi that have holes for the sauce to go into and coat as well as ridges on the outside to help catch the parmesan and sauce on the outside as well. Whatever pasta you choose you want to make sure that the sauce will cling to it, so you have a great tasting bite every time.
Tossing the shrimp fusilli pasta
One of the coolest things about this pasta is that all of the ridges in the spirals. They are made to catch and hold sauces like the one in this recipe. You want to toss the pasta while everything is still warm. In my case I use the jumbo fusilli, but you can use the smaller version as well. The heat will help wilt the arugula and can help reduce the bitterness of the leaves. I like to add the arugula right after I add the shrimp and toss them together before adding the pasta.
Looking for other shrimp recipes?
Shrimp Fusilli with Arugula
- Mixing Bowl
- Sauté pan
- 3 cups arugula packed
- 1 pound shrimp peeled and deveined
- 12 ounces fusilli pasta
- 1 cup white wine dry
- ½ cup parmesan cheese shredded
- ¼ cup olive oil
- ¼ cup shallots chopped
- 2 tablespoons lemon juice
- 1 tablespoon garlic minced
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon red pepper flakes
- Bring a large pot of water to boil and add some salt. Add the pasta and cook according to package instructions.
- While the pasta is cooking, heat the oil in a pan over medium heat. Add the shallots and cook until translucent, about 3-5 minutes. Add the garlic and cook for another 30 seconds.
- Add the wine, bring to a boil, and then add the shrimp, pepper, salt, pepper flakes, and nutmeg. Once the shrimp are done add the parmesan cheese and lemon juice. Pour into a mixing bowl.
- Drain the pasta and add to the mixing bowl, add the arugula and toss to combine.
- Top with additional parmesan cheese or lemon zest if desired.