Recipe Image

Creamy Lemon Pasta with Shrimp

  • 20 m
  • 20 m
Liz Mervosh
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019