One Skillet Spicy Shrimp Fusilli

6
Easy
Dinner

Characteristics

Without gluten Without nuts

Nutritional Facts Per Serving

280
Calories
17 g
Protein
42 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 280
  • Lipides 6 g
    • Saturated fat  1.5 g
  • Cholesterol 175 mg
  • Sodium  860 mg
  • Carbs 42 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 17 g

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, thawed
  • 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

Method

  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.
Tips:
  • For Spanish-inspired pasta, add sweet smoked paprika, green olives and

Related Recipes