Peppery Pasta with Arugula and Shrimp

Ingredients

1 tablespoon minced fresh garlic, divided		1/2 pound peeled and deveined medium shrimp, cut in half horizontally
1 1/4 teaspoons black pepper, divided		2 tablespoons minced shallots
1/2 teaspoon salt, divided		3/4 cup fat-free, lower-sodium chicken broth
1 package fresh baby arugula		2 tablespoons fresh lemon juice
4 quarts water		1 tablespoon butter
8 ounces uncooked linguine		1/2 cup shaved fresh Romano cheese
1 tablespoon olive oil

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Combine 2 teaspoons garlic, 1 teaspoon pepper, 14⁄ 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, and cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.
3
Heat a large skillet over mediumhigh heat. Add oil to pan; swirl to coat. Add shrimp, remaining 1/4 teaspoon salt, and remaining ¼ teaspoon pepper, and sauté 1 minute. Add remaining 1 teaspoon garlic and shallots, and 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, and stir in butter.
4
Arrange 11⁄2 cups pasta mixture on each of 4 plates. Spoon 1⁄3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

Chime In