1/2 pound 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. (2 ozs.) shaved fresh Romano cheese
Instructions
Combine 2 tsp. garlic, 1 tsp. pepper, 1/4 tsp. salt and arugula in large bowl (use your ceramic one); toss well.
Bring 4 qts. water to boil in 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 large skillet over medium-high. Add shrimp, remaining 1/4 tsp. salt and 1/4 tsp. pepper; saute 1 minute.
Add remaining 1 tsp. garlic and shallots; saute 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 c. pasta on each of 4 plates. Spoon 1/3 c. shrimp mixture over each serving. Top with 2 T. cheese.
Originally Submitted
10/8/2014
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