Moroccan Shabbat Fish
A traditional North African Jewish dish made with fish fillets simmered in spicy tomato-pepper sauce. Served during Shabbat, it’s warm, savory, and deeply aromatic.
Read MoreCreamy Lemon Pasta with Shrimp
Drescription
Yogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
Ingredients
- 8 ounces whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 12 ounces 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
Directions
- Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve 1/2 cup of the cooking water and drain.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl.
- Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan.
- Serve the fettuccine topped with basil and more Parmesan, if desired.
