FUSILLI WITH SHRIMP AND ARUGULA

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed dried red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and deveined
12 ounces dried fusilli
3 cups (packed) arugula, torn into bite-size pieces
Salt and freshly ground black pepper

Heat the oil in a large, heavy skillet over medium heat. Add the shallots, garlic and red pepper flakes; saute until translucent, about 2 minutes.

Add the wine. Simmer until the wine reduces by half, about 5 minutes.

Add the shrimp and cook, stirring, just until they are pink, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain.

Add the fusilli and arugula to the skillet with the shrimp. Toss to combine. Season the pasta to taste with salt and pepper. Transfer to a large bowl and serve.

4 main-course servings or 6 first-course servings
Source: Giada's Family Dinners by Giada De Laurentiis