Creamy Lemon Pasta with Shrimp for Two: Quick and Easy for a Night at Home!

Shrimp is a great source of protein and B12 during pregnancy, and this creamy pasta is a great comfort dish! Try it for a date night or double the recipe to serve the whole family. Let us know how it goes on the blog!

INGREDIENTS

• 4 ounces whole-wheat fettuccine

• 1 ½ teaspoons extra-virgin olive oil

• 6 ounces peeled and deveined raw shrimp

• 1 tablespoon unsalted butter

• 1 ½ teaspoons finely chopped garlic

• ⅛ teaspoon crushed red pepper

• 2 cups loosely packed arugula

• 2 tablespoons whole-milk plain yogurt

• ½ teaspoon lemon zest

• 1 tablespoon lemon juice

• ⅛ teaspoon salt

• 3 tablespoons grated Parmesan cheese, plus more for garnish

• 2 tablespoons thinly sliced fresh basil

PREPARATION

1. Bring 4 cups of water to a boil in a saucepan. 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.
   

2. Meanwhile, heat oil in a medium 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, 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.
   

4. Serve the fettuccine topped with basil and more Parmesan, if desired.