One-Skillet Spicy Shrimp Fusilli

Prep time: 10 min
Total time: 50min
Serves: 6
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
onion, finely diced
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
Per serving (1/6 of the recipe):
6 g
saturated fat
1.5 g
42 g
5 g
17 g
175 mg
3 g
860 mg


  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.

  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.