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Photo: Brie Passano
Active Time:20 minsTotal Time:20 minsServings:2Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:2
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4ounceswhole-wheat fettuccine1 ½teaspoonsextra-virgin olive oil6ouncespeeled and deveined raw shrimp (see Tip)1tablespoonunsalted butter1 ½teaspoonsfinely chopped garlic⅛teaspooncrushed red pepper2cupsloosely packed arugula2tablespoonswhole-milk plain yogurt½teaspoonlemon zest1tablespoonlemon juice⅛teaspoonsalt3tablespoonsgrated Parmesan cheese, plus more for garnish2tablespoonsthinly sliced fresh basil
Cook Mode(Keep screen awake)
Ingredients
4ounceswhole-wheat fettuccine
1 ½teaspoonsextra-virgin olive oil
6ouncespeeled and deveined raw shrimp (see Tip)
1tablespoonunsalted butter
1 ½teaspoonsfinely chopped garlic
⅛teaspooncrushed red pepper
2cupsloosely packed arugula
2tablespoonswhole-milk plain yogurt
½teaspoonlemon zest
1tablespoonlemon juice
⅛teaspoonsalt
3tablespoonsgrated Parmesan cheese, plus more for garnish
2tablespoonsthinly sliced fresh basil
DirectionsBring 4 cups of water to a boil in a saucepan. 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 garlic and crushed red pepper; cook, stirring, 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.TipFor the most sustainable shrimp option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.Originally appeared: EatingWell.com, September 2021; updated February 2023
Directions
Bring 4 cups of water to a boil in a saucepan. 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 garlic and crushed red pepper; cook, stirring, 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.TipFor the most sustainable shrimp option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.
Bring 4 cups of water to a boil in a saucepan. 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 garlic and crushed red pepper; cook, stirring, 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.
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.com, September 2021; updated February 2023
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Nutrition Facts(per serving)365Calories13gFat33gCarbs28gProtein
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.
