Peppery Pasta with Arugula and Shrimp

Reprinted from the book The Food Lover's Healthy Habits Cookbook by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Pub

Peppery Pasta with Arugula and Shrimp

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    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


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    • 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.

    nutritional information

    2.1 g
    12.5 g
    Saturated Fat:
    5 g
    231 mg
    46 g
    26.1 g
    3.3 mg
    671 mg
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