A yummy recipe from last month’s Cooking Light – delicious, fresh, and pretty light!
1 T. minced fresh garlic, divided
1 1/4 t. black pepper, divided
1/2 t. salt, divided
1 (5 oz.) package fresh baby arugula
4 quarts water
8 oz. Uncooked linguine
1 T. olive oil
1/2 lb. peeled and deveined medium shrimp, cut in half horizontally
2 T. minced shallots
3/4 c. fat-free, less-sodium chicken broth
2 T. fresh lemon juice
1 T. butter
1/2 c. shaved fresh Romano cheese
Combine 2 t. garlic, 1 t. pepper, 1/4 t. 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 t. salt, and remaining 1/4 t. pepper; saute 1 minute. Add remaining 1 t. garlic and shallots; saute 1 minute or until shrimp are done. Remove shrimp from pan. Add broh 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.
Toss pasta with shrimp mixture and garnish with cheese.