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Fusilli with Shrimp, Arugula and Sun-dried Tomatoes

Here’s a delicious and healthy recipe, thats super quick to prepare too!



  • 1/3 cup olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 pound of medium shrimp shelled and deveined
  • 1/4 teaspoon salt
  • 2 medium shallots, finely chopped
  • 7 sun-dried tomatoes, oil-packed, cut into thin strips
  • 1 teaspoon oregano
  • 2 bunches arugula, trimmed, coarsely chopped (4 cups)
  • 1.5 tablespoons fresh lemon juice
  • 1 pound dried fusilli
  • Fresh ground pepper to taste



  • Heat 2 tablespoon of olive oil and crushed red pepper over moderate heat in large skillet.
  • Season shrimp with salt, and add to skillet.
  • Cook, stirring until shrimp turn pink, about 2 minutes.
  • Add shallots sun-dried tomatoes, and oregano.
  • Cook, stirring until the shallots are soft and shrimp cooked through, about 2 minutes.
  • Put shrimp mixture in a large serving bowl.
  • Add arugula, remaining olive oil, and lemon juice to shrimp mixture.
  • Stir to blend.


Cook pasta according to package directions.

Drain and toss with shrimp and arugula.

Season with fresh pepper and toss to blend.

Serves 4 – 6

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