2) In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about two minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for two to three minutes or until the shrimp are pink and cooked through.
For the Vinaigrette:
3) 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.
For the Salad:
4) Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
5) Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.