Ingredients
8 ounces of fettuccine pasta
1 pound of medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) of unsalted butter, divided
4 cloves of garlic, minced
1/2 teaspoon of dried oregano
1/2 teaspoon of crushed red pepper flakes
2 cups of baby arugula
1/4 cup of freshly grated Parmesan cheese
2 tablespoons of chopped fresh parsley leaves
Step-by-Step Instructions
1. Prepare the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook it according to the package instructions until it reaches the desired level of tenderness. Once cooked, drain the pasta well and set it aside.
2. Season and Cook the Shrimp
While the pasta is cooking, season the shrimp with salt and pepper to taste. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the minced garlic, dried oregano, and crushed red pepper flakes to the skillet, and cook them, stirring frequently, until fragrant, which should take about 1-2 minutes. Next, add the seasoned shrimp to the skillet and cook them, stirring occasionally, until they turn pink and opaque, which typically takes 2-3 minutes. Once cooked, remove the shrimp from the skillet and set them aside.
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