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.
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 large 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 arugula and cook, stirring, until wilted, about 1 minute.
Reduce heat to low.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
