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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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Tip: For the most sustainable shrimp option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.

Nutrition Facts

1 1/2 cups
403 calories; protein 28.3g; carbohydrates 45.5g; dietary fiber 5.8g; sugars 3g; fat 13.9g; saturated fat 5.8g; cholesterol 159.9mg; vitamin a iu 1157.5IU; vitamin c 8.4mg; folate 67.3mcg; calcium 207.5mg; iron 3mg; magnesium 124.7mg; potassium 626.4mg; sodium 396.3mg.

2 1/2 lean protein, 2 1/2 starch, 2 fat