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Ingredients
  • 8 ounces whole-wheat fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces peeled and deveined raw shrimp (21 to 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
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