Ingredients

The following ingredients have 4 Servings
  • 8 ounces fettuccine
  • 1 pound medium shrimp (peeled and deveined)
  • Kosher salt and freshly ground black pepper (to taste)
  • 8 tablespoons 1 stick unsalted butter, divided
  • 4 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups baby arugula
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Season shrimp with salt and pepper, to taste; set aside.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
  • Serve immediately, garnished with parsley, if desired.