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Fusilli With Shrimp, Tomatoes And Arugula
1 Pound Medium Shrimp, Cleaned And Deveined
3 Cups Ripe, Cherry Tomatoes, Halved
2 Cloves Garlic, Peeled And Minced
3 Tablespoons Olive Oil
1 Bunch Fresh, Washed Arugula, Torn Into Pieces
Salt & Pepper
Red Pepper Flakes
1 Pound Pasta
Directions
While waiting for the pasta water to boil, heat the oil in a heavy frying pan and then add the shrimp. Cook for a couple of minutes, or just until the shrimp turn pink. Add the garlic, salt and pepper, red pepper flakes, and tomatoes, and mix well. Cook only for another minute or two and then turn off the heat.
Cook the pasta until it is al dente, drain it reserving a small cup of the pasta water, and return the pasta to the pot. Add the shrimp mixture and arugula, and cook for a minute or two over high heat until it is piping hot and the arugula is wilted. If the mixture seems a little dry, add a spoonful of the pasta water. Serve.
Serves 4
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