|1 tbsp||minced fresh garlic, divided|
|1 1/4 tsp||black pepper, divided|
|1/2 tsp||salt, divided|
|1||(5-ounce) package fresh baby arugula|
|8 oz.||uncooked linguine|
|1 tbsp||olive oil|
|1/2 lb||peeled and deveined medium shrimp, cut in half horizontally|
|2 tbsp||minced shallots|
|3/4 cup||fat-free, less-sodium chicken broth|
|2 tbsp||fresh lemon juice|
|1/2 cup||(2 ounces) shaved fresh Romano cheese|
Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
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.
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.
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.
Yield: 4 servings
Calories 409 ; Fat 12.5 g (sat fat 5 g); Cholesterol 107 mg; Carbohydrate 46 g; Sodium 671 mg; Protein 26 g; Fibre 2 g