Close
Prep Time:20 minsTotal Time:20 minsServings:4Yield:6 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:6 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat fettuccine1tablespoonextra-virgin olive oil12ouncespeeled and deveined raw shrimp (21-25 count)2tablespoonsunsalted butter1tablespoonfinely chopped garlic¼teaspooncrushed red pepper4cupsloosely packed arugula¼cupwhole-milk plain yogurt1teaspoonlemon zest2tablespoonslemon juice¼teaspoonsalt⅓cupgrated Parmesan cheese, plus more for garnish¼cupthinly sliced fresh basil
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat fettuccine
1tablespoonextra-virgin olive oil
12ouncespeeled and deveined raw shrimp (21-25 count)
2tablespoonsunsalted butter
1tablespoonfinely chopped garlic
¼teaspooncrushed red pepper
4cupsloosely packed arugula
¼cupwhole-milk plain yogurt
1teaspoonlemon zest
2tablespoonslemon juice
¼teaspoonsalt
⅓cupgrated Parmesan cheese, plus more for garnish
¼cupthinly sliced fresh basil
DirectionsBring 7 cups of water to a boil. 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 large 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 garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. 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.TipsTip: For the most sustainable shrimp option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.Originally appeared: EatingWell Magazine, June 2019
Directions
Bring 7 cups of water to a boil. 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 large 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 garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. 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.TipsTip: For the most sustainable shrimp option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.
Bring 7 cups of water to a boil. 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 large 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 garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. 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.
Tips
Tip: For the most sustainable shrimp option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.
Originally appeared: EatingWell Magazine, June 2019
Rate ItPrint
Nutrition Facts(per serving)403Calories14gFat46gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
