Fusilli with Shrimp, Orange and Arugula (Summer)

INGREDIENTS

• 1 clove garlic, minced
• 1 pound fusilli pasta
• 5 ounces arugula
• Salad
• 1/4 cup lemon juice (about 1 lemon)
• 1 pound medium shrimp, shelled and deveined
• 2 tablespoons extra-virgin olive oil
• 2 large oranges
• 2 shallots, minced
• 15 (5 ounces) large pitted green olives, halved
• 2 tablespoons white wine
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil