One-Skillet Spicy Shrimp Fusilli
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 6
Ingredients
- 8 oz
- Compliments Gluten-Free Brown Rice Fusilli or regular fusilli
- 250 g
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 pkg
- Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp, thawed
- 500 g
- 1/2 tsp
- hot pepper flakes
- 2 mL
- 1
- onion, finely diced
- 3
- cloves garlic, minced
- 1 can
- diced tomatoes
- 796 mL
- 1/4 tsp
- each salt, pepper and dried oregano
- 1 mL
- 1 cup
- loosely packed baby arugula
- 250 mL
- 1 tbsp
- lemon juice
- 15 mL
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
Directions
Step 1
Boil water in large skillet set over high heat. Cook pasta until al dente (cook slightly less than package directions). Reserve 1/2 cup (125 mL) pasta cooking water. Drain pasta; set aside. Heat 1 tbsp (15 mL) oil in same skillet set over medium heat. Add shrimp and hot pepper flakes; sauté 3 to 4 min. until shrimp are pink and firm. Transfer to plate.
Step 2
Heat remaining oil in skillet. Add onion and garlic. Cook about 2 min. to soften. Stir in tomatoes, 1/2 cup (125 mL) water (not the pasta water), salt, pepper and oregano; bring to a boil. Reduce heat to medium-low; simmer about 15 min. until sauce is thickened. Add pasta, reserved pasta water and shrimp into skillet; stir to coat. Just before serving, stir in arugula and lemon juice; sprinkle with parsley.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 280
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 42 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 175 mg
- Protein:
- 17 g
- Sodium:
- 860 mg