Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.
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
How to Make It
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.
Excellent dish. Doubled most of the ingredients except pepper and arugula since we wanted to use 1 lb of shrimp and 1 lb of linguine. I also added the pasta back to the sauce, for a minute or so, before pouring it over the arugula. you definitely have to use baby arugula, the older stuff is too bitter and won't really wilt in this dish. We also like mushrooms so sauteed a few sliced up with the onion. Will definitely try the red pepper flakes next time.
We enjoyed this dish both fresh and leftovers. Made minor changes based on previous reviews: Used some cooking liquid from pasta to help make sauce, doubled the shrimp and didn't bother to slice, added crushed red pepper, and mixed all pasta components in a large bowl prior to serving. It was relatively quick and easy to make and something we will probably do again.
I loved the idea of cutting the shrimp in half. I think I'll do that in other recipes as well. Definitely eat this one right away, the leftovers are not so hot. I agree wth some of the other posts that this needs a spicy element.
I agree with previous reviewers that the arugula is key for maximum pepperiness which is the main theme of this recipe. I did not halve the shrimp and they came out fine. I did mix the pasta, sauce and shrimp all together along with the parmesan and a 1/4 cup pasta cooking water before turning out onto a serving platter because this is how I was taught. It was a beautiful presentation.
This was fabulous: really simple and really delicious.
I used arugula and doubled the shrimp. I also took a moment to make a shrimp stock with the shells from my shrimp and used that instead of chicken broth. The only other change I made was the following: rather than dumping the pasta directly into the arugula, I removed the shrimp from my saute pan, added a bit more shrimp broth and cooked the pasta for about a minute in the shrimp-garlic sauce. The pasta absorbed most of the liquid and, when poured onto the arugula, sauced the dish perfectly.
Likely to be a standard in my kitchen as long as arugula is in season.
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