Garlic Butter Shrimp Pasta


– 8 oz. fettuccine

-lib. medium shrimp,peeled and deveined

– Kosher salt & freshly ground black pepper,to taste

– 8 Tbs. (1stick) unsalted butter,divided

– 4 cloves garlic, minced

– 1/2 tsp. dried oregano

– 1/2 tsp. crushed red pepper flakes

– 2 C. baby arugula

– 1/4 C. freshly grated Parmesan

– 2 Tbs. chopped fresh parsley leaves

PREPARATION: 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 Tbs. 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 Tbs. 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.

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