The peppery flavor of arugula combines beautifully with garlic and shrimp in a dish that could even be described as rich despite its shockingly low calorie and carb count.
• 1 tbsp garlic
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 tbsp chopped shallots
• 2 tbsp lemon juice
• 1 tbsp butter
• 2 ounces shaved Parmesan, Romano and/or Asiago cheese
• 1/2 cup reduced sodium chicken broth
• 6 ounces baby arugula
• 1 bag Sea Tangle Kelp Noodles
• 1 lb raw shrimp (medium, peeled, deveined)
Combine 2 teaspoons garlic, 1/2 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
Rinse noodles in colander, separating out the strands so it's not one big clump. Bring 2 quarts water to a boil in a pot or Dutch oven. Add noodles; cook 10 minutes covered. They will still have a little crunch (it's basically impossible to overcook kelp noodles). Drain in colander. Add hot noodles to arugula mixture, and toss well until arugula wilts.
Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and lemon juice to pan, scraping pan to loosen any browned bits. Cook 5 minutes or until liquid is reduced by half.
Return shrimp to pan. Remove from heat; stir in butter. Add noodles and arugula mixture to pan and mix it all up. Serve with 2 tablespoons of grated cheese.