Recipe courtesy of Giada De Laurentiis
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

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

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Fusilli Michelangelo

Recipe courtesy of Michael Chiarello

Fusilli with Duck: Fusilli alla Papera

Recipe courtesy of Mario Batali

Fusilli alla Caprese

Recipe courtesy of Giada De Laurentiis

Fusilli with Poutargue

Recipe courtesy of Jacques Pepin

Meatball and Fusilli Pasta Salad

Recipe courtesy of Cooking Channel

Fusilli with Shrimp and Arugula

Recipe courtesy of Giada De Laurentiis

Fusilli with Spinach and Asiago Cheese

Recipe courtesy of Giada De Laurentiis

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here