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. Source: EatingWell Magazine, June 2019

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Ingredients

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Directions

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  • Bring 7 cups of water to a boil. 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.

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  • 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 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, 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.

Nutrition Facts

403 calories; 13.9 g total fat; 5.8 g saturated fat; 160 mg cholesterol; 396 mg sodium. 626 mg potassium; 45.5 g carbohydrates; 5.8 g fiber; 3 g sugar; 28.3 g protein; 1158 IU vitamin a iu; 8 mg vitamin c; 67 mcg folate; 208 mg calcium; 3 mg iron; 125 mg magnesium;

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