Peppery Pasta With Arugula And Shrimp

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.