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Grilled shrimp skewered with rosemary twigs on stoneware platter

Source: Grace Clementine / Getty

INGREDIENTS

  • 8 ounces fettuccine
  • 2 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups baby arugula
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Click here for recipe

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