Peppery Pasta With Arugula and Shrimp

Submitted by LucyS-D

"Linguine served with a fresh, light sauce and tossed with arugula and shrimp. This is a low cost meal since the shrimp is cut in half to go further. Substitute baby spinach if you do not want to use arugula. From "Cooking Light" magazine."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1 tablespoon garlic clove, minced and divided
• 1 1⁄4 teaspoons fresh ground black pepper, divided
• 1⁄2 teaspoon kosher salt, divided
• 1 (5 ounce) package baby arugula, washed and dried
• 4 quarts water
• 8 ounces linguine
• 1 tablespoon olive oil
• 1⁄2 lb medium shrimp, peeled deveined and cut in half horizontally
• 2 tablespoons shallots, minced
• 3⁄4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 1⁄2 cup fresh romano cheese, shaved (2 oz)

directions

1. In a large bowl, combine 2 teaspoons of the garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula; toss well.
2. Bring 4 quarts of salted water to a boil; add pasta and cook until al dente, about 10 minutes.
3. Drain pasta, then add to arugula mixture and toss to wilt arugula.
4. Heat a large skillet, over medium high heat, and shrimp, season with 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute about a minute.
5. Add 1 teaspoon garlic and shallots; saute until shrimps are done, about another minute.
6. Remove shrimp and add broth and lemon juice to the skillet, scraping bottom of skillet to loosen any browned bits; reduce liquid by half, about 5 minues.
7. Return shrimp, remove skillet from heat, and stir in the butter.
8. To serve: arrange pasta on each serving plate, spoon shrimp mixture over each serving and top with cheese.

Reviews

[mama smurf]

Very tasty. I made this for New Kids on the Block tag game and I followed the directions using spinach instead of arugula (that is what I had). I did cut the recipe in half but this is definately going into our rotation and next time I think I will try it with arugula.