Tuesday, September 23, 2014

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

Posted by Tina / 5 comments » / *Recipes, Healthy, Main Courses, Pasta, Quick & Easy, Seafood

Pasta + Shrimp + Green Olives + Oranges + Arugula + White Wine…

Sound BIZARRE to you? Well it sure did to myself as well.

A friend of ours had the hubs & I over for dinner and prepared an incredible 3 course wine-pairing menu (shout out Chef Brendan Kesler!) that was to die for! He pulled out this shrimp pasta dish for course #1, and I have to admit, I was a LITTLE skeptical.

Shrimp, Oranges,Green Olives, Arugula??? I would honestly NEVER think to put any of these things together in a pasta dish.

All it took was one bite… MIND. BLOWN.

This SO works. It’s like these ingredients were M.F.E. (Made. For. Eachother.)

Seriously, I loved it so much that I made it the next week for hubs and I for dinner. Absolutely delectable. Hubs loved it, I loved it, and it makes a pretty impressive amount so it would be fabulous for a dinner party!

And as a BONUS – it turns out if you prep this dish ahead, it literally comes together in about 20 minutes.  Perfect for this Momma!

Seriously, Go forth, branch out and try this dish… you will be GLAD that you did!

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

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

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

Directions:

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.

Adapted from Giada De Laurentiis

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