Citrus Shrimp & Arugula Pasta Salad

    1 pound spiral pasta
    2 tablespoons extra-virgin olive oil
    2 shallots, minced
    1 clove garlic, minced
    1 bag Henry & Lisa’s Frozen Uncooked shrimp, thawed,
    Salt and freshly ground black pepper
    2 tablespoons white wine
    2 large Cara Cara, Navel or Blood Oranges
    1 bunch arugula or salad green of your choice

    For the vinaigrette:
    Zest & juice from 1 lemon
    1/4 cup extra-virgin olive oil
    Salt and freshly ground black pepper

    Cook the pasta according to package instructions. Drain.

    Saute shallots and garlic over medium heat, until soft, about 2 minutes. Remove garlic and shallots from the pan and turn up to medium-high heat. Add the shrimp and white wine to the pan. Season with salt & pepper and saute for 2 to 3 minutes or until the shrimp are pink and cooked through.

    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.

    Using a paring knife, peel and section the oranges over a large serving bowl. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and toss lightly to coat in orange juice.

    Add the hot pasta, garlic, shallots, shrimp, and vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.