Ingredients

  • 8 oz fettuccine
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons unsalted butter, divided
  • 4 cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chopped red pepper
  • 2 cups of arugula for babies
  • 1/4 cup freshly grated parmesan
  • 2 tablespoons chopped fresh parsley leaves

Procedure

  1. In a large pot of boiling salted water, cook pasta according to package directions; Drain well.
  2. Season shrimp with salt and pepper, to taste; set aside.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic, oregano, and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  5. Melt 6 tablespoons remaining butter in skillet. Add the pasta, arugula, and parmesan until the arugula begins to wither, about 2 minutes. Add the shrimp.
  6. Serve immediately, accompanied by parsley, if desired.