Garlic Butter Shrimp Pasta

Directions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
2. Season the shrimp with salt and pepper, then set aside while preparing the sauce.
3. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the minced garlic, oregano, and crushed red pepper flakes. Sauté, stirring frequently, until fragrant, about 1–2 minutes.
4. Add the seasoned shrimp to the skillet and cook until pink and opaque, about 2–3 minutes, stirring occasionally. Remove shrimp from the skillet and set aside.
5. Melt the remaining 6 tablespoons of butter in the same skillet. Add the cooked fettuccine, baby arugula, and Parmesan cheese. Toss for about 2 minutes until the arugula begins to wilt and the pasta is well coated in the buttery sauce.
6. Return the cooked shrimp to the skillet and toss gently to combine all ingredients.
7. Serve immediately, garnished with chopped fresh parsley, if desired.

Recipe Details

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Substitute spinach or baby kale for arugula if preferred.
• Use linguine, spaghetti, or your favorite pasta instead of fettuccine.
• Add a squeeze of lemon juice or a pinch of lemon zest for a bright, fresh flavor.
• For a creamier sauce, stir in ¼ cup (60 ml) heavy cream along with the Parmesan.

Serving Suggestions