Peppery Pasta with Arugula and Shrimp


Peppery Pasta with Arugula and Shrimp


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


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