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Wild Orange Shrimp With Brown Rice Pasta Fusilli

1 pound brown rice pasta fusilli (cook by following instructions on package)

Shrimp:

1 pound medium shrimp, shelled and deveined

2 tablespoons of coconut oil

1/2 Onion

1 clove Garlic

salt and pepper

2 tablespoons white wine (or chicken broth)

Vinaigrette:

1/4 c extra virgin olive oil

1/4 c lemon juice (1 lemon squeezed)

1 drop lemon essential oil

1 drop wild orange essential oil

1 drop black pepper essential oil

pinch of salt

Salad:

5 oz or 1 bag of Arugula

2 large oranges

5 oz or 15 pimento olives, or pitted green olives

Directions:

Pasta:

Follow the instructions on the package.  All brown rice pasta brands have different ways to cook.  Brown rice pasta is gluten free.  When draining water from pasta save 1/2 cup of the pasta water for the vinaigrette.

Shrimp:

Season the shrimp with salt and pepper.  In a large saute pan, heat coconut oil and wine over medium-high heat.  Chop onions and garlic into pieces.  Cook the onions and garlic for about 2-3 min.  Add seasoned shrimp to the onions and garlic cooking in the saute pan until shrimp turns pink.

Vinaigrette:

In a small non plastic mixing bowl.  Whisk together: salt, lemon juice, 1/2 cup pasta water, olive oil, lemon oil, wild orange oil and black pepper oil.

Salad:

Remove peel and take any seeds out of the oranges. Holding orange over a large salad bowl, cut with a clean scissor or pairing knife in between the membranes into pieces and allow the remainder juices to drip in the bowl.  Cut Pimento olives in half.  Add orange pieces, olives and arugula to the large salad bowl.  Add half of the vinaigrette mix by gently folding over arugula.

Add the cooked pasta, remainder vinaigrette, and cooked shrimp and onions to the arugula mixture in the large salad bowl.  Mix together gently with a large wooden spoon.  Enjoy!

For More Information email healthiergreenliving@yahoo.com

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