Creamy Lemon Pasta with Shrimp for Two
This healthy dinner recipe comes together in record time thanks to quick-cooking shrimp. Lemon juice brightens the sauce while yogurt adds creaminess. This recipe was adapted from our popular Creamy Lemon Pasta with Shrimp to serve two instead of four.
Ingredients
- 4 ounces whole-wheat fettuccine
- 1 ½ teaspoons extra-virgin olive oil
- 6 ounces peeled and deveined raw shrimp (see tip)
- 1 tablespoon unsalted butter
- 1 ½ teaspoons finely chopped garlic
- ⅛ teaspoon crushed red pepper
- 2 cups loosely packed arugula
- 2 tablespoons whole-milk plain yogurt
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 3 tablespoons grated parmesan cheese, plus more for garnish
- 2 tablespoons thinly sliced fresh basil
Directions
- Bring 4 cups of water to a boil in a saucepan. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve 1/2 cup of the cooking water and drain.
- Meanwhile, heat oil in a medium nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl.
- Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan.
- Serve the fettuccine topped with basil and more Parmesan, if desired.
