° 8 ounces of fettuccine
° 1 pound medium shrimp, peeled and deveined
° 8 tablespoons (1 stick) unsalted butter, divided
° 4 minced garlic cloves
° 1/2 teaspoon dried oregano
° 1/2 teaspoon crushed red pepper flakes
° 2 cups of baby arugula
° 1/4 c parmesan cheese
° 2 tablespoons chopped fresh parsley leaves


 In a large pot of salted boiling water, cook the pasta according to the instructions on the package; drain well.
 Season the shrimp with salt and pepper, to taste; put aside.
 Melting 2 tsp of butter in  skillet on medium-high heat. Add the garlic, oregano and red pepper flakes and cook, stirring frequently, until fragrant, about 1 to 2 minutes.
 Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; put aside.
 Melt the remaining 6 tablespoons of butter in the pan. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
 Serve immediately, garnished with parsley, if desired

Enjoy !