Monday, July 6, 2015

Quick Pasta with Shrimp, Green Olive, Orange & Baby Arugula


This time of year I am more in the mood for something light and fresh than a thick heavy cream sauce but, and this will come as no surprise to anyone, I still cannot give up pasta.  That carb-loading temptress!  I just can't quite pasta!
So instead of trying to swim against the current, I simply adjust what I add to that starchy devil!  This is a great spring and summer salad that satisfies all of my cravings!


Quick Pasta with Shrimp, Green Olive, 

Orange & Baby Arugula

original recipe from the blog My Life as a Mrs


For the Vinaigrette:

1/2 teaspoon orange zest
1/4 cup orange juice (about the juice of 1 orange)
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper


For the Pasta:

1 pound pasta of choice
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 shallot, peeled and diced
2 cloves garlic, minced
1/4 cup dry white wine
1 pound pasta of choice


For Assembly:

7 ounces pitted green olives, drained
4 ounces baby arugula
2 oranges, segmented

Tip to allow this meal to come together quickly and seamlessly: Prep everything in advance/while water is coming to a boil (garlic minced, shallots chopped, vinaigrette made, and pasta ingredients in large bowl - arugula, segmented oranges, and olives). Once the water is boiling, add your pasta and then immediately begin cooking the shrimp portion. The shrimp cooks quickly so everything should finish up right around the same time so you can just toss and serve!


For the Vinaigrette:

Add all ingredients to a glass measuring cup (or other container) and whisk until well combined. Set aside until ready to use.


For the Pasta:

In a large pot, bring salted (always add a teaspoon or 2 of salt to your pasta water!) water to a boil over high heat. Cook pasta according to package instructions, stirring occasionally, drain when cooked to tender but firm.

While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add the chopped shallots and garlic and sauté until soft, about 2 minutes. Season the shrimp with salt and pepper and add to the pan and stir until mixed in with the shallots and garlic. Add white wine to the pan and saute for 2 to 3 minutes (until the shrimp are pink and cooked through).


To Assemble:

Add cooked pasta & shrimp to a large bowl and add the baby arugula, orange segments, olives, and vinaigrette. Gently toss to combine and allow arugula to start to wilt. Portion into pasta bowls and serve with a tiny pinch of sea salt on top. Serve immediately.
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