PEPPERY PASTA WITH ARUGULA AND SHRIMP
Linguine served with a fresh, light sauce and tossed with arugula and shrimp. This is a low cost meal since the shrimp is cut in half to go further. Substitute baby spinach if you do not want to use arugula. From "Cooking Light" magazine.
Provided by threeovens
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine 2 teaspoons of the garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula; toss well.
- Bring 4 quarts of salted water to a boil; add pasta and cook until al dente, about 10 minutes.
- Drain pasta, then add to arugula mixture and toss to wilt arugula.
- Heat a large skillet, over medium high heat, and shrimp, season with 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute about a minute.
- Add 1 teaspoon garlic and shallots; saute until shrimps are done, about another minute.
- Remove shrimp and add broth and lemon juice to the skillet, scraping bottom of skillet to loosen any browned bits; reduce liquid by half, about 5 minues.
- Return shrimp, remove skillet from heat, and stir in the butter.
- To serve: arrange pasta on each serving plate, spoon shrimp mixture over each serving and top with cheese.
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