- 8 oz pasta
- 6 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 lb shrimp, peeled and deveined
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups arugula
- 1 oz Parmesan, freshly grated
- 2 tsp chopped fresh parsley leaves
Bring a pot of salted water to boil. Add pasta and cook to al dente according to the package. Drain once done.
Meanwhile, heat half the butter in a large skillet over medium high heat. Add garlic, oregano, and red pepper flakes. Cook for a couple minutes, stirring frequently. Add shrimp, and season with salt and pepper. Cook until it loses its pink, about 2-3 minutes. Add the rest of the butter. Once melted, add the arugula and grated Parmesan. Once wilted, add the drained pasta.
Serve immediately, garnished with parsley.
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