Reprinted from the book The Food Lover's Healthy Habits Cookbook by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Pub
|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|
Combine 2 teaspoons garlic, 1 teaspoon pepper, 14⁄ teaspoon salt, and arugula in a large bowl; toss well.
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.
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.
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.
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