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8 oz fettuccine
1 lb medium shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
8 tbsp unsalted butter, divided
4 cloves garlic, minced
1/2 tsp dried oregano
2 cups baby arugula
1/4 cup freshly grated Parmesan
2 tbsp chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions and drain.

Season shrimp with salt and pepper, to taste and set aside.

Melt 2 tablespoons butter in a large skillet over medium high heat.

Add garlic, oregano and cook, stirring frequently, until fragrant, about 2-3 minutes.

Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes and set aside.

Melt remaining 6 tablespoons butter in the skillet.

Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 3 minutes.

Stir in shrimp.

Serve immediately, garnished with parsley.