Lemony shrimp scampi with arugula

https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-scampi-with-orzo-and-arugula-recipe-2127412

ngredients

• Kosher salt
• 1 pound orzo pasta 

Vinaigrette:

• 1/3 cup extra-virgin olive oil 
• Zest of 2 large lemons 
• 1/2 cup fresh lemon juice (from 2 large lemons) 
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 2 tablespoons extra-virgin olive oil 
• 1 large shallot, chopped 
• 1 pound large shrimp, peeled and deveined 
• 1 teaspoon kosher salt 
• 1/2 cup dry white wine, such as pinot grigio 
• 5 cups (6 ounces) baby arugula 

Directions

Watch how to make this recipe.

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, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.

For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.

Lemony shrimp risoto:

https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemony-shrimp-and-risotto-recipe-2018344

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound extra-large shrimp, peeled and deveined
• 1 small fennel bulb, chopped (about 1 cup)
• 1 small onion, chopped (about 1 cup)
• 1 large clove garlic, smashed, peeled, chopped
• 1 cup Arborio rice (about 6 1/2 ounces)
• 1/4 cup dry white wine
• 3 cups low-sodium chicken broth, plus extra as needed
• 1/4 cup fresh lemon juice (from 1 large lemon)
• Zest of 1 large lemon
• 3 cups arugula

Directions

Watch how to make this recipe.

Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. 

Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes. 

Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.

Spoon the risotto into 4 shallow soup bowls.