Garlic Butter Shrimp Pasta

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 2 cups Baby arugula
  • 4 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves

• Pasta & Grains

  • 8 oz Fettuccine

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Red pepper flakes

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/4 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 8 ounces fettuccine
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 8 tablespoons (1 stick) unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cups baby arugula
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions

• 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 tablespoons 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 tablespoons 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.