Fusilli with Shrimp and Spinich

I modified the original version of this recipe, which calls for Arugula. You just can't get arugula in Missouri, espcially during the winter. So, I subsitute spinich. I also just buy a bag of pre-cooked, no tail, devained shrimp from the freezer section in Wal Mart. It's much cheaper and faster, and still tastes the same.


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 (I used frozen, pre-cooked shrimp - faster and cheaper)
12 ounces fusilli (spiral) pasta
3 cups (packed) fresh spinch, 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

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 spinich to the skillet. Toss to combine.
Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large
bowl and serve.

(recipe modified from recipe by Giada De Laurentiis)


david santos said...

Hello, Cynthia!
Thanks for your posting and have a good day.