Fusilli with prawns and rocket

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
55ml olive oil
55g finely chopped shallots
1 tbsp minced garlic
1/4 tsp crushed red pepper flakes
225ml dry white wine
500g large prawns, peeled and de-veined
340g fusilli pasta
675g fresh rocket, torn
1) Heat the oil in a heavy large frying pan over medium heat. Add the shallots and garlic and and saute until translucent, about two minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about five minutes. Add the shrimp and cook just until they are pink, about two minutes.

2) Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3) Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

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