Prosciutto-wrapped shrimp with arugula salad for two
Delight in a culinary masterpiece with prosciutto-wrapped shrimp paired with vibrant arugula salad. An explosion of flavors awaits in this perfect dish for two.
Ingredients:
- 230g whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 340g peeled and deveined raw shrimp (21-25 count)
- 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
Instructions:
- Boil 7 cups of water in a pot. Add fettuccine and stir to separate the noodles. Cook until they are slightly soft, which should take around 7 to 9 minutes. Save 1/2 cup of the water used for cooking and then drain the fettuccine.
- While the fettuccine is cooking, heat oil in a large nonstick skillet over medium-high heat. Put in the shrimp and cook them, stirring occasionally, until they turn pink and curl up, usually for 2 to 3 minutes. Move the shrimp to a separate bowl.
- In the same skillet, add butter and lower the heat to medium. Introduce garlic and crushed red pepper to the skillet; stir often and cook until the garlic releases its fragrance, about 1 minute. Toss in arugula and cook while stirring until it wilts, approximately 1 minute. Lower the heat to a simmer. Add the cooked fettuccine, yogurt, lemon zest, and the reserved cooking water gradually in 1/4 cup portions, ensuring the fettuccine is fully coated and creamy. Include the shrimp, lemon juice, and salt, and toss everything together. Finish by sprinkling Parmesan on top before removing from the heat.
- Present the fettuccine with basil and more Parmesan on the side, if desired.
Summary:
- Calories: 313 kcal
- Fat: 26 g
- Protein: 18 g
- Carbs: 4 g
- Potassium: 345 mg
- Magnesium: 36 mg