One-Skillet Spicy Shrimp Fusilli

  • Prep Time 10 min
  • Total Time 50 min
  • 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.

Tip

For Spanish-inspired pasta, add sweet smoked paprika, green olives and cilantro.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 280
  • Fat 6 g
  • Saturated Fat 1.5 g
  • Carbs 42 g
  • Sugar 5 g
  • Protein 17 g
  • Cholesterol 175 mg
  • Fibre 3 g
  • Sodium 860 mg