Peppery Pasta With Arugula And Shrimp

• 1 tablespoon garlic clove, minced and divided
• 1 1/4 teaspoons fresh ground black pepper, divided
• 1/2 teaspoon kosher salt, divided
• 1 (5 ounce) package baby arugula, washed and dried
• 4 quarts water
• 8 ounces linguine
• 1 tablespoon olive oil
• 1/2 lb medium shrimp, peeled deveined and cut in half horizontally
• 2 tablespoons shallots, minced
• 3/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 1/2 cup fresh romano cheese, shaved (2 oz)

1. In a large bowl, combine 2 teaspoons of the garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula; toss well.
2. Bring 4 quarts of salted water to a boil; add pasta and cook until al dente, about 10 minutes.
3. Drain pasta, then add to arugula mixture and toss to wilt arugula.
4. Heat a large skillet, over medium high heat, and shrimp, season with 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute about a minute.
5. Add 1 teaspoon garlic and shallots; saute until shrimps are done, about another minute.
6. Remove shrimp and add broth and lemon juice to the skillet, scraping bottom of skillet to loosen any browned bits; reduce liquid by half, about 5 minues.
7. Return shrimp, remove skillet from heat, and stir in the butter.
8. To serve: arrange pasta on each serving plate, spoon shrimp mixture over each serving and top with cheese.

garlic, fresh ground black pepper, kosher salt, baby arugula, water, linguine, olive oil, shrimp, shallots, chicken broth, lemon juice, butter, fresh romano cheese

Taken from www.food.com/recipe/peppery-pasta-with-arugula-and-shrimp-448696 (may not work)