Fusilli with Shrimp & Arugula

Share this on:


1/4 cup   Dona Elena Pure Olive Oil
1/4 cup   red onions, finely chopped
1 tbsp.    garlic, minced
1/4 tsp.  crushed red pepper flakes
1 cup       Dona Elena White Wine
500 g       shrimps, large, peeled and de-veined
1 pack    Al Dente Fusilli, cooked
3 cups    fresh arugula


1.  Heat the Dona Elena Pure Olive Oil in a large skillet over medium heat. 

2.  Saute the onions, shallots until cooked.

3.  Add the red pepper flakes and Dona Elena White Wine and bring to a simmer. 

4.  Simmer until the wine reduces, about 5 minutes then add the shrimps and cook until they are just pink, about 2 minutes. 

5.  Transfer Al Dente Fusilli in a serving bowl and toss the arugula in. Mix well. 

6.  Season the pasta with salt and pepper and add a bit of olive oil to coat the noodles. 

7.  Pour in the shrimps and sauce and toss well. 


Lemon Cilantro Salmon with Mango Avocado Salsa

Molten Chocolate Cake with Raspberry Chocolate Sauce

© Copyright 2014. Fly Ace Corporation. All rights reserved.