Fusilli with shrimp, arugula and sun-dried tomatoes

Fantastic Recipes

By LivinQ8
Ingredients:
  • 1/3 cup olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 pound of medium shrimp shelled and deveined
  • 1/4 teaspoon salt
  • 2 medium shallots, finely chopped
  • 7 sun-dried tomatoes, oil-packed, cut into thin strips
  • 1 teaspoon oregano
  • 2 bunches arugula, trimmed, coarsely chopped (4 cups)
  • 1.5 tablespoons fresh lemon juice
  • 1 pound dried fusilli
  • Fresh ground pepper to taste
 
Directions
  • Heat 2 tablespoon of olive oil and crushed red pepper over moderate heat in large skillet.     
  • Season shrimp with salt, and add to skillet.    
  • Cook, stirring until shrimp turn pink, about 2 minutes.    
  • Add shallots sun-dried tomatoes, and oregano.   
  • Cook, stirring until the shallots are soft and shrimp cooked through, about 2 minutes.    
  • Put shrimp mixture in a large serving bowl.
  • Add arugula, remaining olive oil, and lemon juice to shrimp mixture.   
  • Stir to blend.
 
Cook pasta according to package directions.   
Drain and toss with shrimp and arugula.   
Season with fresh pepper and toss to blend.
 
 
Serves 4 - 6
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