Peppery Pasta with Arugula and Shrimp

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.

Yield: 4 servings
Cost per Serving: $2.15
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 409
  • Fat: 12.5g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 26.1g
  • Carbohydrate: 46g
  • Fiber: 2.1g
  • Cholesterol: 107mg
  • Iron: 3.3mg
  • Sodium: 671mg
  • Calcium: 231mg

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

Preparation

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