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One-Skillet-Spicy-Shrimp-Fusilli

One-Skillet Spicy Shrimp Fusilli
Makes 6.
By Sobey's

Directions

  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.

 

Ingredients:
  • 8 oz (250 g) Compliments Gluten-Free Brown Rice Fusilli or regular fusilli
  • 2 tbsp (30 mL) olive oil, divided
  • 1 pkg (500 g) Sensations by Compliments Uncooked Extra Large Black Tiger Shrimp
  • 1/2 tsp (2 mL) hot pepper flakes
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (796 mL) diced tomatoes
  • 1/4 tsp (1 mL) each salt, pepper and dried oregano
  • 1 cup (250 mL) loosely packed baby arugula
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (30 mL) finely chopped fresh parsley