Peppery Pasta with Arugula and Shrimp

By AbbyIvie

cooking light

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

Details

Servings 4

Preparation

Step 1

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.