Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 4 quarts | water |
| 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 tbsp | butter |
| 1/2 cup | (2 ounces) shaved fresh Romano cheese |
Directions
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
Source: www.cookinglight.com