FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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 WITH SHRIMP AND ARUGULA
Courtesy Giada De Laurentiis - No Sauce Pastas - from her show Everyday Italian. Haven't had the chance to make this yet but I was thinking what a great dish as she was making it. It seems simple to prepare!
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat.
- Add the shallots and garlic and saute until translucent, about 2 minutes.
- Add the red pepper flakes and white wine and bring to a simmer.
- Simmer until the wine reduces by half, about 5 minutes.
- Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli.
- Add the fusilli and arugula to the skillet.
- Toss to combine.
- Season the pasta, to taste, with salt and pepper.
- Transfer the pasta to a large bowl and serve.
- Enjoy!
Nutrition Facts : Calories 620.1, Fat 16.9, SaturatedFat 2.5, Cholesterol 172.8, Sodium 181.4, Carbohydrate 69.4, Fiber 3, Sugar 2.4, Protein 35.1
FUSILLI WITH SHRIMP AND PEAS
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
- While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
- Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
- Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.
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