Fusilli with Shrimp and Arugula

1/4 cup olive oil
1/4 cup finely chopped shallots
1 T. minced garlic
1/4 tsp. crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups fresh arugula, torn in 1/2

Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine is reduced by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user MARTAJEAN.