Shrimp with Pasta and Lemon Cream Sauce
Recipe Date:
February 23, 2022
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 oz whole-wheat fettuccine
- 1 1/2 tsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 1/2 tsp finely chopped garlic
- 1/8 tsp crushed red pepper
- 6 oz peeled and deveined raw shrimp
- 2 c arugula
- 2 tbsp whole milk plain yogurt
- 1/2 tsp lemon zest
- 1 tbsp lemon zest
- 1/8 tsp salt
- 3 tbsp grated Parmesan cheese, plus more for garnish
- 2 tbsp thinly sliced fresh basil
Directions
- Cook the fettuccine by adding to boiling water for 7 to 9 minutes. Be sure to save 1/2 cups of pasta water.
- While pasta is cooking, heat olive oil over medium-high heat in nonstick skillet. Add shrimp and cook until pink and curled, about 2 to 3 minutes. Transfer shrimp to a bowl.
- For the sauce add butter to pan and reduce heat to medium. Add garlic and red pepper. Cook for 1 minute until garlic is fragrant. Add arugula and stir until it is wilted. Reduce heat to low and add pasta, yogurt, lemon zest and pasta water (1/4 cup at a time) and toss well until the fettuccine is covered with the sauce. Add the shrimp, lemon juice and salt – tossing all ingredients to mix.
- Remove from heat and garnish with Parmesan and fresh basil.
Source: EatingWell.com
Photo Credit: Brie Passano