Peppery Pasta With Arugula And Shrimp - cooking recipe

Ingredients

1 tablespoon garlic clove, minced and divided
1 1/4 teaspoons fresh ground black pepper, divided
1/2 teaspoon kosher salt, divided
1 (5 ounce) package baby arugula, washed and dried
4 quarts water
8 ounces linguine
1 tablespoon olive oil
1/2 lb medium shrimp, peeled deveined and cut in half horizontally
2 tablespoons shallots, minced
3/4 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1/2 cup fresh romano cheese, shaved (2 oz)

Preparation

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.