Creamy Lemon Pasta with Shrimp
20 Minutes
Serves 4
Low-Calorie, Egg Free, Low Sodium, Nut-Free, High Calcium, Soy-Free, Bone Health, Healthy Aging, Healthy Immunity, Low Added Sugars
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.
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  • 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


  • 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.