Fusilli with Shrimp, Orange and Arugula (Summer)

Name: Fusilli with Shrimp, Orange and Arugula (Summer)
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams arugula; 454 grams fusilli pasta; 1 clove garlic, minced; 142 grams 15 pitted green olives, halved; 59 milliliters lemon juice (about 1 lemon); 1 teaspoon lemon zest; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 larges oranges; 6 servings Salad; 6 servings Salt and freshly ground black pepper; 2 shallots, minced; 454 grams shrimp, shelled and deveined; 2 Tbsps white wine

Fusilli with Shrimp, Orange and Arugul It is perfect for The Fourth Of July. A mixture of shallots, salad, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain the pasta reserving about 1/2 cup of the pasta water.

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Water

Pasta

In a large saute pan, heat the oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper,

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Salt And Pepper

Shallot

Garlic

Shrimp

Add the shrimp and white wine to the pan.

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White Wine

Shrimp

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Frying Pan

Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.

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Shrimp

Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.

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Salt And Pepper

Lemon Juice

Lemon Zest

Cooking Oil

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Whisk

Bowl

Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl.

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Orange