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Shrimp & Fresh Fusilli Pasta
with Spinach & Basil
30 MIN
4 Servings
From the Test Kitchen
Fresh fusilli, a corkscrew-shaped pasta, is the perfect match for tomato sauce and spinach—cooked quickly to retain its fresh flavor and texture. We’re stirring sautéed shrimp, butter, and quark (a tangy, creamy cheese) into the sauce for hearty, satisfying results. A garnish of fresh basil, torn just before adding, rounds out the dish on an herbaceous note.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Shrimp
- 1¼ lbs Fresh Fusilli Pasta
- 1 15-Ounce Can Tomato Sauce
- ½ lb Spinach
- 2 cloves Garlic
- 1 Yellow Onion
- 1 bunch Basil
- 2 Tbsps Butter
-
2 Tbsps Quark Cheese
- 2 Tbsps Tomato Paste
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic.
2
Cook the shrimp:
Rinse the shrimp and pat dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.
3
Make the sauce:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the tomato sauce and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat; season with salt and pepper to taste.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water; cook 3 to 4 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta:
Pick the basil leaves off the stems; discard the stems. To the pot of cooked pasta, add the sauce, cooked shrimp, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add the quark cheese and half the basil (tearing the leaves just before adding). Stir to thoroughly combine; season with salt and pepper to taste.
6
Serve your dish:
Divide the finished pasta among 4 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic.
2
Cook the shrimp:
Rinse the shrimp and pat dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.
3
Make the sauce:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the tomato sauce and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat; season with salt and pepper to taste.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water; cook 3 to 4 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta:
Pick the basil leaves off the stems; discard the stems. To the pot of cooked pasta, add the sauce, cooked shrimp, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add the quark cheese and half the basil (tearing the leaves just before adding). Stir to thoroughly combine; season with salt and pepper to taste.
6
Serve your dish:
Divide the finished pasta among 4 dishes. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!
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