Creamy Lemon Pasta with Shrimp

I have difficulty digesting dairy (Lactate pills do not help me.) and gluten. But I can usually figure out a way to convert most recipes to dairy and gluten free. I’m just starting on this project. So please be patient. As I try out my recipes, I will let you know how it goes.

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

Directions at eatingwell.com

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