Fusilliwithshrimpandarugula Recipes

FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)

Steps:

• For the Pasta:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. 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. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
• For the Vinaigrette:
• 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.
• For the Salad:
• 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. 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.

FUSILLI AND SHRIMP

Steps:

• Spray a sauté pan with cooking spray.
• Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
• Set aside.
• Spray a large skillet and add the garlic.
• Sauté for 2 minutes.
• Add the wine and increase the heat.
• Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
• Add the tomatoes to the wine along with the lemon juice.
• Reduce the heat and simmer for 5 minutes.
• Add the chives and parsley and remove from the heat.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and cook according to package directions until al dente.
• Drain well.
• Place the fusilli in the pan with the sauce.
• Add the shrimp and reheat.
• Divide among 6 pasta dishes and serve.