GARLIC BUTTER SHRIMP PASTA

 

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.

 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add garlic, oregano, and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

 Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

 Melt the remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula, and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.

 Serve immediately, garnished with parsley, if desired.