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Peppery Pasta with Arugula and Shrimp

April 27, 2010

Peppery Pasta with Arugula and Shrimp

*sigh* …. Oh Cooking Light.  Sometimes I feel like I have outgrown you — some days I think that maybe that I should end my subscription, just because I have an abundance of cookbooks and the vastness of the internet at my disposal.  And then, just when I think those thoughts, I come across a recipe that totally changes my tune.  The recipe, Peppery Pasta with Arugula and Shrimp, really hit the spot and made me fall in love with the cooking mag all over again.

This recipe was fresh and delicious — a perfect Springtime pasta — and was also featured in the Budget Bites section, which focuses on feeding a family of four for less than $10.  By cutting the shrimp lengthwise, you double the amount of this pricey protein, while still retaining the low-cost of the dish overall.  We reduced the total amount of shrimp in this recipe, just to be a little more frugal when it came to not using up our frozen shrimp supply, but as a flavor compensation, we included some sun-dried tomatoes that we had from a previous recipe, and these added a ton of flavor.  According to the estimate in Cooking Light, the cost for each serving is $2.15, which could be a little less or a little more, given our adjustments.

Peppery Pasta with Arugula and Shrimp

  • 1 tbsp. minced fresh garlic, divided
  • 1 1/4 tsp. black pepper, divided
  • 1/2 tsp. salt, divided
  • 1 (5-oz.) package fresh baby arugula
  • 4 qt. water
  • 8 oz. uncooked linguine (we used whole wheat linguine)
  • 1 tbsp. olive oil
  • 1/4 lb. peeled and deveined medium shrimp, cut in half horizontally
  • 2 tbsp. minced shallots
  • 6 sun-dried tomatoes, chopped
  • 3/4 c. fat-free chicken broth
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. butter
  • 1/2 c. (2 oz.) shaved fresh Romano cheese
  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 oil in a large skillet over medium-high heat.  Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; saute 1 minute.  Add remaining teaspoon of garlic, shallots and sun-dried tomatoes; saute 1 minute or until shrimp are done.  Remove shrimp from pan.  Add broth and lemon juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half.  Return shrimp to pan.  Remove from heat, stir in butter.
  4. Arrange 1 1/2 cup pasta in 4 bowls.  Spoon 1/3 cup shrimp mixture over each serving.  Top each serving with 2 tbsp. cheese.
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2 Comments leave one →
  1. Cecilia permalink
    April 28, 2010 12:31 pm

    James and I were both commenting that we thought this looked delicious! I think I will make this at some point! YUM!

  2. May 12, 2010 6:58 am

    I feel the same way about Cooking Light….I’ll get bored with it then all of a sudden there is an issue that I want to make a million things out of! This pasta looks really yummy!

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