Peppery Pasta with Arugula and Shrimp
- Number of Servings: 2
Ingredients
2 tsp fresh garlic minced3/4 tsp black pepper3/8 tsp salt4 oz fresh baby arugula4 qts water4 oz uncooked linguine1 tb olive oil8oz peeled and deveined medium shrimp,cut in half horizontally2 tb minced shallots3/4 cup low sodium chicken broth2 tb fresh lemon juice1 tb butter
Combine 1 tsp garlic, 1/2 tsp pepper, 1/8 tsp alt and arugula in a large bowl and toss well
Bring 4 qts of water to a boil, add pasta and cook for 10 min or until al dente. Drain. Add hot pasta to arugul mixture and toss well until it wilts.
Heat olive oil in a large skillet over med-hi heat. Add shrimp, 1/4 tsp salt, 1/4 tsp pepper and saute 1 min. Add remaining 1tsp garlic and shallots. Saute 1 min or until shrimp are done. Remove shrimp from pan. Add broth and lemon juice to pan, scraping pan to loosen browned bits. Cook 5 min or until liquid is reduced by half. Return shrimp to pan. Remove from heat, stir in butter.
Divide pasta and shrimp on two plates and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user JACKIEB825.
Bring 4 qts of water to a boil, add pasta and cook for 10 min or until al dente. Drain. Add hot pasta to arugul mixture and toss well until it wilts.
Heat olive oil in a large skillet over med-hi heat. Add shrimp, 1/4 tsp salt, 1/4 tsp pepper and saute 1 min. Add remaining 1tsp garlic and shallots. Saute 1 min or until shrimp are done. Remove shrimp from pan. Add broth and lemon juice to pan, scraping pan to loosen browned bits. Cook 5 min or until liquid is reduced by half. Return shrimp to pan. Remove from heat, stir in butter.
Divide pasta and shrimp on two plates and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user JACKIEB825.
Nutritional Info Amount Per Serving
- Calories: 460.0
- Total Fat: 15.2 g
- Cholesterol: 236.5 mg
- Sodium: 767.4 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 3.3 g
- Protein: 33.6 g
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