Peppery Pasta with Arugula and Shrimp

cooking light

Peppery Pasta with Arugula and Shrimp
Peppery Pasta with Arugula and Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tbsp minced fresh garlic, divided

  • 1.25

    tsp black pepper, divided

  • 1/2

    tsp salt, divided

  • 1

    (5oz) package fresh baby arugula

  • 4

    quarts of water

  • 8

    oz uncooked linguine

  • 1

    tbsp olive oil

  • 1/2

    pound peeled, deveined medium shrim, cut in half horizontally

  • 2

    tbsp minced shallots

  • 3/4

    cup chicken broth

  • 2

    tbsp fresh lemon juice

  • 1

    tbsp butter

  • 1/2

    cup shaved fresh romano cheese

Directions

1. combine 2 tsp garlic, 1 tsp pepper, 1/2 tsp salt and arugula in a large bowl; toss well 2. bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al denta; drain. Add hot pasta to arugula mixture and toss well until arugula wilts. 3. Heat oil in a large skillet over med-high heat. Add shrimp, remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Add rest of garlic and shallots; saute 1 minute or until shrimp are done. Remove shrimp from the pan. Add broth and juice to pan, scraping bottom to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter. 4. arrange 1.5 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp over each serving. Top each with 2 tbsp cheese.

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