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Fettuccine with Arugula and Shrimp

The peppery flavor of arugula complements shrimp, garlic, and shallots in this simple pasta dish.


  • 1 tablespoon minced garlic, divided
  • Salt
  • Ground black pepper
  • 5 ounces fresh baby arugula (about 8 cups loosely packed)
  • 8 ounces uncooked fettuccine
  • 2 tablespoons olive oil
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 shallot, minced
  • 2 teaspoons Fond de Poulet® diluted in 1 cup hot water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/2 cup grated Romano or Parmesan cheese


  1. Combine 2 teaspoons of the garlic and the arugula in a large bowl and season with salt and pepper. Bring 4 quarts of water to a boil in a large pot. Add the pasta and cook 10 minutes or until al dente. Drain the pasta, add it to the arugula mixture, and toss well, until the arugula wilts. Set aside.
  2. Heat the oil in a large skillet over medium heat, add the shrimp, season with salt and pepper, sauté for about a minute. Add the remaining garlic and shallot and sauté for another minute or until the shrimp are opaque and cooked through. Remove the shrimp from the pan and set aside.
  3. Add the diluted Fond de Poulet® and lemon juice to the pan, scraping up any browned bits. Simmer until the liquid is reduced to ½ cup. Return the shrimp to the pan, then remove it from the heat and stir in the butter.
  4. Divide the pasta among 4 warm plates, spoon the shrimp mixture over each serving and top with cheese.

Additional Tips

Wine Pairing: Sauvignon Blanc or unoaked Chardonnay

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