Peppery Pasta with Arugula and Shrimp

Divide the shrimp in half so that it stretches a little. You can replace the arugula with spinach if you prefer.
Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; mix well.In a large roasting pan, bring 4 liters of water to a boil. Add pasta; cook for 10 minutes or until al dente; drain. Add the hot pasta to the arugula mixture and mix well until the arugula wilts.Heat the oil in a large skillet over medium-high heat. Add the shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; simmer for 1 minute. Add the remaining 1 teaspoon garlic and shallots; simmer for 1 minute or until the prawns are tender. Remove the shrimp from the pan. Add the broth and juice to the pan, scrape the pan to prevent browning; cook for 5 minutes or until the liquid is reduced by half. Return the shrimp to the pan. Remove from the heat; add the butter.Place 1 1/2 cups of pasta on each of 4 plates. Add 1/3 cup shrimp mixture to each serving. Sprinkle each serving with 2 tablespoons of cheese.