Peppery Pasta with Arugula and Shrimp

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

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network