Shrimp Fusilli with Arugula
A light pasta dish made with shrimp sauteed in a white wine sauce and tossed with fusilli and arugula.
Equipment
- Mixing Bowl
- Pot
- Sauté pan
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 648kcalCarbohydrates: 70gProtein: 39gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 191mgSodium: 664mgPotassium: 621mgFiber: 4gSugar: 4gVitamin A: 176IUVitamin C: 5mgCalcium: 257mgIron: 2mg
Nutrition Disclaimer*
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