Peppery Pasta with Arugula and Shrimp

Peppery Pasta with Arugula and Shrimp
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup fat-free, less-sodium chicken broth
  • 1 (5-ounce) package fresh baby arugula
  • 2 tablespoons minced shallots
  • 1 tablespoon butter
  • 8 ounces uncooked linguine
  • 2 tablespoons fresh lemon juice
  • ½ cup (2 ounces) shaved fresh Romano cheese
  • + 6 more ingredients
    • 1 ¼ teaspoons black pepper, divided
    • 1 tablespoon minced fresh garlic, divided
    • ½ pound peeled and deveined medium shrimp, cut in half horizontally
    • 4 quarts water
    • ½ teaspoon salt, divided
    • 1 tablespoon olive oil

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 o...

View full recipe at My Recipes

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