Fusilli with Shrimp, Orange and Arugula (Summer)

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Pasta for Every Season

Rated: 4 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

Pasta:

1 pound fusilli pasta
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

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.

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Comments & Reviews

recipe Fusilli with Shrimp, Orange and Arugula (Summer)
Pamela Lake Oswego, OR 08-14-2009
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Great leftover
Rated: 5 stars out of 5

I have made this recipe twice. The second time, I added more garlic and used jalepeno stuffed green olives. I also added... some of the reserved pasta water to the vinaigrette. The best part was I had leftovers so I served the pasta as a cold salad the next day and it was even better! Thank you Giada!Read more
recipe Fusilli with Shrimp, Orange and Arugula (Summer)
Nathaniel New Orleans, LA 08-13-2009
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Divide and Conquer
Rated: 4 stars out of 5

Great recipe. If you divide it in two parts. Here's my take: There were a few reservations from various people about... oranges in the pasta, so rather than risk it, I nixed it. I substituted orange tomatoes - Giada was right that the color works very well for a summer dish - and otherwise prepared the meal according to her recipe. Worked very well. Next, I took the oranges I was going to use for the pasta, mixed it with another bag of arugula, threw in another season fruit (peaches here in Louisiana), some almonds, and had a great salad. I used a different vinaigrette for the salad since I still used the original for the pasta. Great meal, just divide and conquer. Grazie Giada! Read more
recipe Fusilli with Shrimp, Orange and Arugula (Summer)
kerry covina, CA 08-11-2009
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one dish dnner ?
Rated: 1 stars out of 5

why would i want to dump my pasta on top of my tossed salad? kerry, covina, ca
recipe Fusilli with Shrimp, Orange and Arugula (Summer)
LISSA Elgin, SC 07-20-2009
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Surprised
Rated: 2 stars out of 5

I'm normally a fan of Giada's recipes but this one turned out a dud. The best way I could try to describe it is shrimp... scampi with greens and oranges. If I wanted scampi I'd just make scampi. I probably wouldn't have minded the scampiness (after all I did try the recipe after reading it) but the oranges just didn't fit with the other flavors.Read more
recipe Fusilli with Shrimp, Orange and Arugula (Summer)
dr. andrea mineola, NY 06-16-2009
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I substituted the pasta for lettuce!
Rated: 4 stars out of 5

I bought the fusilli but at the last minute made a salad instead. I used chickpeas, hearts of palm, oranges, and the shrimp.... It was a little too lemony but still good. It was a nice, easy, and refreshing dinner!Read more
recipe Fusilli with Shrimp, Orange and Arugula (Summer)
Massiel El Paso, TX 06-16-2009
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A Blast of Taste Second Time Around (I learned from first mistake)
Rated: 5 stars out of 5

The first time I prepared this recipe was when it aired on TV. To my surprise (since I absolutely love Giada's recipes), I... wasn't exactly impressed. But, my husband was craving light pasta for dinner, so I decided to give the recipe a second chance. I'm SO glad I did! I realized I made a major mistake the first time I cooked it. After searing the shrimp with the garlic and onions, I only tossed the shrimp to the pasta and not the garlic and onion. Big, big mistake! It is this flavorful paste that pulls the rest of the ingredients together. So, this time around, not only did I add the garlic and onions, after the shrimp were cooked, I used more dry, white wine (Cabernet Sauvignon) to deglaze the pan. Then I added the deglazed paste to the pasta and shrimp. For the vinaigrette, I also added a splash of the same, white wine. I made enough batches of the lemon-wine vinaigrette to fully cover the pasta. To add my personal touch, instead of just Arugula, I used pre-washed, organic herb salad (fresh Arugula, Dill, Parsley, and Cilantro). I also served the pasta with crumbs of Feta cheese. The acidity of the herbs and the cheese perfectly complemented the other ingredients. The orange wedges offered an unexpected, sweetness and freshness to the dish. I accompanied the pasta with Giada's Artichoke Soup. I must say, this is one of the best, summer dinners I've prepared. Molto, molto Grazie, Giada!!!Read more