ats
tgh
With the cold weather upon us, it’s all about staying in with your sweatpants and cooking up some major comfort food. Although I should mention it’s pushing 80 degrees F out here in Southern California and I’m still walking around in shorts and flip flops.
An easy peasy pasta dish that’s simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
INGREDIENTS:
- 8 ounces fettuccine
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 8 tablespoons (1 stick) unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 cups baby arugula
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Season shrimp with salt and pepper, to taste; set aside
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