Peppery Wheat Pasta with Shrimp and Arugula

This is also a dish that is tasty served cold!  Fresh tasting, not too filling, and delicious.

Serves 2

Ingredients:

1 Tbsp garlic, minced (divide in half)
1 1/4 Tbsp crushed black pepper (divide in half)
1/2 Tsp salt (divide in half)
1 (5oz) Package fresh arugula
8 oz Whole wheat linguine
1 Tbsp olive oil
1/2 Lb peeled and deveined large shrimp, cut in half horizontally
2 Tbsp minced shallots
3/4 Cup fat free, low sodium chicken broth
2 Tbsp fresh lemon juice
1 Tbsp margarine
1/2 Cup fresh shaved romano (or parmesan) cheese

Method:

Combine garlic, half of the pepper, half of the salt, and arugula in a bowl.  Set aside.  Boil pasta until al dente, and drain.  Add hot pasta to arugula mixture and toss until arugula wilts.  Heat olive oil in a skillet over medium heat.  Add shrimp, remaining salt, pepper, shallots and garlic, and saute for about 3 minutes, or until shrimp are pink and firm.

Remove shrimp from pan.  Add chicken broth and lemon juice to the pan, and cook about 5 minutes until the liquid is reduced to about half.  Return shrimp to pan, remove from heat, and add margarine.  Add pasta mixture to pan and toss all together.

Top with shaved parmesan or romano cheese.