Peppery Pasta with Arugula & Shrimp

Peppery Pasta with Arugula & Shrimp
Peppery Pasta with Arugula & Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon minced fresh garlic, divided

  • 1 1/4

    teaspoons black pepper, divided

  • 1/2

    teaspoon salt, divided

  • 1

    (5-ounce) package fresh baby arugula

  • 4

    quarts water

  • 8

    ounces uncooked linguine

  • 1

    tablespoon olive oil

  • 1/2

    pound peeled and deveined medium shrimp, cut in half horizontally

  • 2

    tablespoons minced shallots

  • 3/4

    cup fat-free, less-sodium chicken broth

  • 2

    tablespoons fresh lemon juice

  • 1

    tablespoon butter

  • 1/2

    cup (2 ounces) shaved fresh Romano cheese

Directions

1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon 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 dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts. 3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan 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 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

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