Peppery Pasta with Arugula and Shrimp

Directions

1. 1
   Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
2. 2
   Bring 4 quarts water to a boil in a large Dutch oven.
3. 3
   Add pasta; cook 10 minutes or until al dente; drain.
4. 4
   Add hot pasta to arugula mixture, and toss well until arugula wilts.
5. 5
   Heat oil in a large skillet over medium-high heat.
6. 6
   Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; saut 1 minute.
7. 7
   Add remaining 1 teaspoon garlic and shallots; saut 1 minute or until shrimp are done.
8. 8
   Remove shrimp from pan.
9. 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. 10
    Remove from heat; stir in butter.
11. 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.