PEPPERY PASTA WITH ARUGULA AND SHRIMP

Steps:

• In a large bowl, combine 2 teaspoons of the garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula; toss well.
• Bring 4 quarts of salted water to a boil; add pasta and cook until al dente, about 10 minutes.
• Drain pasta, then add to arugula mixture and toss to wilt arugula.
• 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.
• Add 1 teaspoon garlic and shallots; saute until shrimps are done, about another minute.
• 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.
• Return shrimp, remove skillet from heat, and stir in the butter.
• To serve: arrange pasta on each serving plate, spoon shrimp mixture over each serving and top with cheese.