8 ounces fettuccine
1 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.
Cook pasta according to package directions in a large pot of boiling salted water; drain well.
Set aside shrimp that have been seasoned with salt and pepper to taste.
In a large skillet, melt 2 tablespoons butter over medium-high heat. Cook, stirring regularly, until the garlic, oregano, and red bell pepper flakes are aromatic, about 1-2 minutes.
Cook, tossing occasionally, until shrimp are pink, about 2-3 minutes; set aside.
In a skillet, melt the remaining 6 tablespoons butter. 2 minutes after adding the pasta, arugula, and Parmesan, stir until the arugula begins to wilt. Add the shrimp and mix well.
Serve immediately with parsley on top, if desired.