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Ingredients:
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8 ounces fettuccine
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1 pound medium shrimp, peeled and deveined
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Kosher salt and freshly ground black pepper, to taste
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8 tablespoons (1 stick) unsalted butter, divided
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4 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes
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2 cups baby arugula
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1/4 cup freshly grated Parmesan
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2 tablespoons chopped fresh parsley leaves.
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Instructions:
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Season shrimp with salt and pepper, to taste; set aside.
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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.
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Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
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Melt the remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula, and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
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Serve immediately, garnished with parsley, if desired.
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