Fusilli with Shrimp and Arugala

My sister in-law, Jen shared this recipe with me. It came from foodnetwork.com. I'm really excited to eat it!!!

Fusilli with Shrimp and Arugala

Ingredients:
Pasta:
1 pound fusilli past
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons white wine

Vinaigrette:
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
15 (5 ounces) large pitted green olives, halved

Directions:
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.




The result: My whole family loved this- even my 3 year old! I didn't give him any arugala, but he gobbled up the shrimp, pasta, oranges and olives. Next time I think I'll add more salt to the dish, but it did say "salt to taste". I also think it would be good with some toasted pine nuts- maybe instead of the olives? I love olives, but I don't know if they add anything to this. Thanks Jen for sharing a YUMMY dish! The only subsititute I made was using a different type of pasta.