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.
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