Shrimp in lemon sauce with orzo pasta and arugula

Ingredients:

• 450 g orzo pasta
• 1 large shallot, chopped
• 450 – 500 g large, peeled shrimp
• 1 teaspoon of salt
• 1/2 cup dry white wine, such as Pinot Grigio
• 200 g of arugula

For the lemon sauce:

• 1/3 cup olive oil
• 1/2 cup fresh lemon juice from 2 large lemons
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• Lemon zest of 2 large lemons

Preparation:

1. Add the pasta to a large pot of salted boiling water and cook over low heat, stirring occasionally, until tender, 6–8 minutes. Pour in 1 cup of the water and discard the rest.
2. For the sauce: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper until smooth. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add the shallots and sauté for 2 to 3 minutes. Add the shrimp, salt, and pepper. After 2 to 3 minutes, the shrimp will turn pink and be cooked through. Remove the shrimp from the skillet.
4. Increase the heat to high. Add the wine and arugula. Stir with a wooden spoon. Cook for 1 minute, until most of the liquid has evaporated and the arugula is slightly wilted. Add the cooked pasta, cooked shrimp, and lemon sauce to the pan. Add the reserved pasta water, if desired, and stir to coat and simmer. Transfer to a large serving platter and serve.