Ingredients for Peppery Pasta With Arugula And Shrimp
- Garlic Clove
- Fresh Ground Black Pepper
- Kosher Salt
- Baby Arugula
- Water
- Linguine
- 1 tablespoon olive oil
- Medium Shrimp
- 1/4 cup finely chopped shallots
- Chicken Broth
- Fresh Lemon Juice
- 2 tablespoons butter
- Romano Cheese
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How to Make Peppery Pasta With Arugula And Shrimp
- Prepare the Arugula Mixture: In a large bowl, combine 2 teaspoons minced garlic, 1 teaspoon black pepper, 1/4 teaspoon salt, and 5 ounces of fresh arugula (or 5 ounces baby spinach). Toss gently.
- Cook the Pasta: Bring 4 quarts of salted water to a boil in a large pot. Add 1 pound linguine and cook until al dente, about 10 minutes. Reserve 1/2 cup pasta water before draining.
- Sauté the Shrimp: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound shrimp (halved if large), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 1-2 minutes per side, until pink and cooked through.
- Add Aromatics: Add 1 teaspoon minced garlic and 1/4 cup finely chopped shallots to the skillet. Sauté for 1 minute, until fragrant.
- Make the Sauce: Add 1/2 cup chicken broth and 2 tablespoons fresh lemon juice to the skillet, scraping up any browned bits from the bottom. Reduce the liquid by half, about 5 minutes.
- Combine and Finish: Add the cooked linguine to the arugula mixture. Stir in the shrimp and sauce. Add a splash of pasta water if needed to loosen the sauce. Remove from heat and stir in 2 tablespoons butter.
- Serve: Divide the pasta among serving plates. Top with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
11g
Fat
37g
Carbs
16g
