Creamy Lemon Pasta with Shrimp

Creamy Lemon Pasta with Shrimp

2 Reviews
From: EatingWell Magazine, June 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces sustainably sourced peeled and deveined raw shrimp (26-30 per pound)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped garlic
  • ¼ teaspoon crushed red pepper
  • 4 cups loosely packed arugula
  • ¼ cup whole-milk plain yogurt
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ⅓ cup grated Parmesan cheese, plus more for garnish
  • ¼ cup thinly sliced fresh basil


  • Prep

  • Ready In

  1. Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve ½ cup of the cooking water and drain.
  2. 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.
  3. Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, 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, ¼ 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.
  4. Serve the fettuccine topped with basil and more Parmesan, if desired.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 403 calories; 14 g fat(6 g sat); 6 g fiber; 46 g carbohydrates; 28 g protein; 67 mcg folate; 160 mg cholesterol; 3 g sugars; 0 g added sugars; 1,158 IU vitamin A; 8 mg vitamin C; 208 mg calcium; 3 mg iron; 396 mg sodium; 626 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value), Calcium (21% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ lean protein, 2½ starch, 2 fat

Reviews 2

June 01, 2019
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By: Suzanne
I would use more liquid next time, as was a bit dry for me. Also maybe little more lemon juice..overall was pretty good.
May 17, 2019
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By: Galexand
I followed the recipe as written and thought it was delicious. This will be a regular for dinner. Lemon and arugula are a perfect combination. Make sure you prep ingredients before cooking because it comes together quickly.
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