Fusilli with Shrimp and Arugula

1/4 cup olive oil 1/4 cup finely chopped shal-lots 1 tablespoon minced garlic 1/4 teaspoon crushed dried red pepper flakes 1 cup dry white wine 1 pound large shrimp, peeled and deveined Salt12 ounces dried fusilli 3 cups (packed) arugula, torn into bite-size pieces Freshly ground black pepperHeat the oil in a large, heavy skillet over medium heat. Add the shallots, garlic, and red pepper flakes; sauté until translucent, about 2 min-utes. Add the wine. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook, stirring, just until they are pink, about 2 min-utes.Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain.Add the fusilli and arugula to the skillet with the shrimp. Toss to combine. Season the pasta to taste with salt and pepper. Transfer to a large bowl and serve.Serves four as a min course; six as a first course.?Giada?s Family Dinners? by Giada De Laurentiis (2006 Potter, $32.50)