Fusilli with prawns, oranges and rocket

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium

For the pasta

500g fusilli pasta
2 tbsp extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
500g medium prawns, shelled and deveined
Salt and freshly ground black pepper
2 tbsp white wine

For the vinaigrette

1 tsp lemon zest
55ml lemon juice (about 1 lemon)
55ml extra-virgin olive oil
For the Pasta:

1) 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 120ml of the pasta water.

2) In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about two minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for two to three minutes or until the shrimp are pink and cooked through.

For the Vinaigrette:

3) 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:

4) 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.

5) 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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