Shrimp, Orange, and Arugula Pasta Salad
This combination of citrus with pasta, greens, and olives is unexpected. The flavors of the dressing pull everything together.
Ingredients
Pasta
- 1 pound fusilli or other pasta
- 2 tablespoons extra-virgin olive oil
- 2 shallots minced
- 1 clove garlic minced or 1/2 teaspoon garlic powder
- 1 pound medium shrimp shelled and deveined
- Salt and freshly ground black pepper
- 2 tablespoons white wine
Dressing
- 1 teaspoon lemon zest
- 1/4 cup lemon juice about 1 lemon
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Salad
- 2 large oranges
- 5 ounces arugula or fresh spinach
- 1 jar large pitted green olives
Instructions
Pasta
- Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
- While the pasta cooks, heat olive oil in a large sauté pan until shimmering. Add the shallots and garlic. Cook until soft, about 2 minutes.
- Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Sauté for 2 to 3 minutes or until the shrimp are pink and cooked through.
Dressing
- Zest and juice the lemon into a small bowl.
- Slowly add the oil, whisking constantly until emulsified.
- Season with salt and pepper to taste
Salad
- Cut the peel off from the orange. Using a paring knife, hold the orange over a large serving bowl and cut between the membranes to remove the orange segments, while letting the juice drip into the bowl.
- Add the arugula and olives to the serving bowl. Toss lightly to combine.
- Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.
Notes
Source: Adapted from the amazing Giada DeLaurentis http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-shrimp-orange-and-arugula-summer-recipe.html