ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppery Pasta with Arugula and Shrimp

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings
Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.

Ingredients

  • 1 tablespoon minced fresh garlic, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1 (5-ounce) package fresh baby arugula
  • 4 quarts water
  • 8 ounces uncooked linguine
  • 1 tablespoon olive oil
  • 1/2 pound peeled and deveined medium shrimp, cut in half horizontally
  • 2 tablespoons minced shallots
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 1/2 cup (2 ounces) shaved fresh Romano cheese

Nutrition Information

  • calories 409
  • fat 12.5 g
  • satfat 5 g
  • monofat 4.5 g
  • polyfat 1.1 g
  • protein 26.1 g
  • carbohydrate 46 g
  • fiber 2.1 g
  • cholesterol 107 mg
  • iron 3.3 mg
  • sodium 671 mg
  • calcium 231 mg

How to Make It

  1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.

  2. 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.

  3. 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.

  4. 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.