This healthy dinner recipe comes together in record time thanks to quick-cooking shrimp.
Lemon juice brightens the sauce while yogurt adds creaminess.
This recipe was adapted from our popularCreamy Lemon Pasta with Shrimpto serve two instead of four.
Photo: Brie Passano
Add fettuccine, stirring to separate the noodles.
Cook until just tender, 7 to 9 minutes.
Reserve 1/2 cup of the cooking water and drain.
Meanwhile, heat oil in a medium nonstick skillet over medium-high heat.
Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes.
Transfer the shrimp to a bowl.
Add butter to the pan and reduce heat to medium.
Add arugula and cook, stirring, until wilted, about 1 minute.
Reduce heat to low.
Add the shrimp, lemon juice and salt, tossing to coat the fettuccine.
Remove from the heat and toss with Parmesan.
Serve the fettuccine topped with basil and more Parmesan, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
