Fusilli with Shrimp, Orange, and Arugula

This is a Giada De Laurentiis recipe from the Food Network that my Dad made last night. I LOVED how light the vinaigrette was. It was a perfect summer dish! He made it with white pasta but I'd love to try it with wheat pasta. We ate it as a main dish but it could easily be served as a side pasta salad as well. I didn't think it needed the green olives for flavor but I like green olives so I didn't mind them.

Fusilli with Shrimp, Orange, and Arugula
Serves 4-6

1 pound fusili pasta
2 Tbsp extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Freshly ground salt & pepper
2 Tbsp white wine (or pasta water)

1 tsp lemon zest
1/4 cup lemon juice from lemon (~1 lemon)
1/4 cup extra-virgin olive oil
Freshly ground salt & pepper
2 large oranges
5 ounces arugula (or spinich)
15 (5 ounces) large pitted green olives, halved

For the pasta:
Cook pasta as directed until desired tenderness, drain pasta.
In a large saute pan, heat 2 Tbsp 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 (or pasta water) to the pan. Saute for 2-3 minutes or until the shrimp are pink and cooked through.

In a seperate large bowl combine the lemon zest and lemon juice. Slowly add the oil, whisking constantly, until mixture is smooth. Use paring knife, remove the peel and white pith from oranges. Over the bowl, cut between the membranes of the oranges to form segments. Allow the juice to drip into serving bowl and squeeze out excess juice from membrane portion of orange into the bowl before discarding. Season with salt and pepper to taste. Add the arugula and olive to the serving bowl. Toss lightly to combine.

Add the hot pasta and shrimp to the vinaigrette and toss until the arugula is wilted and all the ingredients are combined and lightly coated with vinaigrette.