Time: 20 minutes
Ingredients not provided: Salt, Pepper, Olive Oil
Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board
Step 1: Preheat
Fill a medium-sized pot with water, add salt and bring to a boil.
Put a non-stick pan over medium heat.
Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.
Step 2: Prepare the salad
While you wait for the water to boil and pan to get hot, cut and clean the lettuce. Wait to dress the salad until you are ready to eat.
Step 3: Prepare to multi task!
-Once the water is boiling and the pan is hot put the fresh fusilli pasta in the salted water and cook for 3 minutes.
-Immediately after, add one 2 tablespoon of olive oil to the hot pan and sauté the shrimp for one minute on each side.
-Add the puttanesca sauce to the shrimp and heat through for one minute.
-Strain the pasta (reserving a small amount of pasta water, just in case) and add it to the sauce and shrimp, cooking together for another minute.
Note: If the pasta seems dry to you, add a little bit of the reserved pasta water to loosen it up. A little goes a long way.
Step 4: Eat
-Put the complete pasta in a bowl and sprinkle with the herb mix.
-Dress the lettuce with the lemon vinaigrette