Peppery Pasta With Arugula and Shrimp |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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.
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