Peppery Pasta with Arugula and Shrimp

This was fairly easy to make and didn’t involve too much prep work. I was able to have this entire dish ready in the time it took to boil the water and cook the pasta; less than 20 minutes. In case you couldn’t tell, I’m a fan of quick, easy and delicious weeknight dinners!

I enjoyed the bite of the arugula as well as the refreshing lemon flavor in the sauce. All around this was a good dish that I can definitely see being made again.

Adapted from Cooking Light

Ingredients
1 tbsp minced fresh garlic, divided
1 1/4 tsp black pepper, divided
1/2 tsp salt, divided
1 (5-ounce) package fresh baby arugula
4 quarts water
8 oz. uncooked whole wheat In capasta
1 tsp olive oil
8 oz. peeled and deveined medium shrimp, cut in half horizontally
2 tbsp minced shallots
3/4 cup fat-free, less-sodium chicken broth
2 tbsp lemon juice
1 tbsp butter
Optional - 1/2 cup (2 ounces) shaved fresh Romano cheese

Directions
1. Combine 1 teaspoon garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.

2. Cook pasta according to package directions; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.

3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute.

4. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan.

5. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half.

6. Return shrimp to pan. Remove from heat; stir in butter.

7. Serve shrimp mixture over pasta. Top with cheese if desired.

The Facts
4 Servings