Peppery Pasta with Arugula and Shrimp

Ingredients

• 5 ounce baby arugula fresh
• 1.3 teaspoons pepper black divided
• 1 tablespoon butter 
• 0.8 cup fat-skimmed beef broth fat-free
• 1 tablespoon garlic fresh divided minced
• 2 tablespoons juice of lemon fresh
• 8 ounces pasta uncooked
• 1 tablespoon olive oil 
• 2 ounces pecorino cheese fresh shaved
• 0.5 teaspoon salt divided
• 2 tablespoons shallots minced
• 0.5 pound shrimp deveined peeled cut in half horizontally
• 4 quarts water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

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.
3. Add pasta; cook 10 minutes or until al dente; drain.
4. Add hot pasta to arugula mixture, and toss well until arugula wilts.
5. Heat oil in a large skillet over medium-high heat.
6. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; saut 1 minute.
7. Add remaining 1 teaspoon garlic and shallots; saut 1 minute or until shrimp are done.
8. Remove shrimp from pan.
9. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan.
10. Remove from heat; stir in butter.
11. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.