Creamy Lemon Pasta with Shrimp
Yogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
Ingredients
- 8 ounces whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 12 ounces peeled and deveined raw shrimp (21-25 count)
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped garlic
- ¼ teaspoon crushed red pepper
- 4 cups loosely packed arugula
- ¼ cup whole-milk plain yogurt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ⅓ cup grated parmesan cheese, plus more for garnish
- ¼ cup thinly sliced fresh basil
Directions
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