Peppery Pasta with Arugula and Shrimp

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Fresh lemon juice, minced shallots, and a little Romano cheese go a long way towards adding nice flavor to this dish. Substitute fresh baby spinach for the arugula or Parmesan for the Romano – it’s all good!

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 whole wheat spaghetti (try Bionature Organic Whole Wheat Spaghetti)
  • 1  tablespoon olive oil
  • 1/2  pound peeled and deveined medium shrimp
  • 2  tablespoons minced shallots
  • 3/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • 1/2 cup (2 ounces) shaved fresh Romano cheese

Procedure:

  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.
  4. 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. Add pasta to pan and toss to coat. Sprinkle each serving with a bit of cheese.

Source: Cooking Light

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3 Responses to Peppery Pasta with Arugula and Shrimp

  1. Derek September 20, 2010 at 7:24 pm #

    Getting our Yummy Back this week with all new recipes starting tonight– 5 nights, 5 Yummy Recipes

    • chezdesblog September 20, 2010 at 10:50 pm #

      Most excellent! 😉

  2. Kristen Creighton January 16, 2012 at 11:47 pm #

    We have made this several times and loved it! Used scallops instead of shrimp, still yum! Didn’t have good luck with the rice pasta, tho, so now use whole wheat.

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