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.