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Prep Time
10 mins
Total Time
50 mins


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


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
6 g
Saturated Fat:
1 g
42 g
3 g
5 g
175 mg
17 g
860 mg
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