~Amanda~
We all have our favorite recipes that we love and go back to again and again and this Pasta with Shrimp, Orange and Arugula is one of those recipes for me. It is a recipe that Jaclyn and I loved to make together when we lived together years ago and I cannot eat it without getting nostalgic over those days. We always watched Giada on Sunday mornings (and still do!) and she made this recipe on one episode and it looked so delicious that we HAD to make it. The combination of ingredients is so unique; we would never have thought to combine shrimp, oranges, and arugula with PASTA …but she did and it’s amazing and with a few modifications, it has been a staple on our summer dinner menus ever since.
The combination of those unique ingredients is what makes this meal so perfect for summer; the bright and zesty oranges and lemons in the ‘salad’ and dressing lighten up the pasta, the peppery arugula gives the perfect bite to the dish and the shrimp are the best protein to add because seafood just tastes like summer to me and always pairs well with citrus. It leaves you feeling so satisfied, but not stuffed, which is just what you want on a hot summer evening.
Another reason we love this dish so much – as if you need another one – is that it is quick and easy to prepare so it’s a great weeknight meal. The first component of the dish is the pasta. You want to use a fusilli pasta, or something very similar because the spiralized shape helps to trap the delicious sauce and soak up all the yummy flavors. I like to use these Ancient Harvest Rotini’s. They’re gluten free and have the best texture ever – they’re not sticky and messy like some other gluten free pastas out there. Even if you’re not gluten free, I would highly recommend trying it out at least once; it’s made out of quinoa so it’s actually quite healthy and it’s so good that even Conor loves it and thinks it tastes like regular pasta!
While the pasta is cooking you can make all the other components; first is the vinaigrette, which is SO easy. All you have to do is combine the lemon zest, lemon juice, olive oil, salt, and pepper together, whisk and set aside. Next! Make the ‘salad’ portion of the dish. You begin by segmenting the orange into a large bowl. Segmenting sounds fancy, but it’s not; you just use a sharp paring knife to cut out the orange segments between the piths (the white parts). We do this because the pith of the orange can be somewhat bitter and we just want the good orange pieces and flavor in this dish. Also, make sure you’re doing this over the bowl that you’re going to mix everything together in so that all the juice falls in there too for some extra flavor. Add the arugula to the oranges and juice, mix, and set aside.
Finally, you want to saute the shallots, garlic, and shrimp with olive oil and white wine until the shrimp are pink and cooked through; this will only take a few minutes. The shallots and garlic bring so much flavor to the dish and the white wine gives another pop of those bright, summer flavors. Once the shrimp are cooked, mix all the different components with the pasta together in a large bowl then serve topped with some delicious feta cheese. To make it taste even better, eat outside on a warm summer evening with some crisp white wine and good company…YUM!
- 1 pound pasta (fusilli or something similar; I use Ancient Harvest Quinoa - GF Garden Pagodas)
- 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
- 2 large oranges
- 5 ounces arugula
- 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, to taste
- 1/4 teaspoon cayenne
- 2 tablespoons white wine
- 1/4 cup feta cheese
- Cook the pasta according to package instructions. Drain and reserve about 1/2 cup pasta water.
- While the pasta is cooking; 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. Set aside.
- Using a sharp paring knife, remove the peel and white pith from the oranges. Over a large bowl, cut between the membranes of the oranges to form segments. Drop the segments in the bowl and allow the juice from the oranges to drip into the serving bowl as well. Add the arugula and toss lightly to combine. Set aside.
- 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, pepper, and cayenne. Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
- Add the hot pasta, shrimp, and the vinaigrette to the serving bowl with the oranges and arugula and toss until arugula is wilted and all the ingredients are combined. Top with feta cheese and enjoy!
