Tomato Fetuccini with Shrimp and Arugula

TamTastic · August 2008

I have made this many times! I usually use fresh spinach in place of the arugula. It's very filling and has a great flavor!

Tomato Fettuccine with Shrimp and Arugula

Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
2 cups grape or cherry tomatoes, halved lengthwise
3/4 teaspoon salt, divided
3/4 pound large shrimp, peeled and deveined
1/3 cup half-and-half
1/4 teaspoon freshly ground black pepper
5 cups trimmed arugula (about 2 ounces)

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally. Add shrimp; cook 2 minutes, stirring frequently. Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well. Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done. Add arugula; toss well.

Yield
4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 393(19% from fat); FAT 8.2g (sat 2.4g,mono 3.4g,poly 1.1g); IRON 4.8mg; CHOLESTEROL 139mg; CALCIUM 134mg; CARBOHYDRATE 52.1g; SODIUM 594mg; PROTEIN 27.5g; FIBER 3.9g

TamTastic · August 2008

I have made this many times! I usually use fresh spinach in place of the arugula. It's very filling and has a great flavor!

Tomato Fettuccine with Shrimp and Arugula

Ingredients
8 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
2 cups grape or cherry tomatoes, halved lengthwise
3/4 teaspoon salt, divided
3/4 pound large shrimp, peeled and deveined
1/3 cup half-and-half
1/4 teaspoon freshly ground black pepper
5 cups trimmed arugula (about 2 ounces)

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally. Add shrimp; cook 2 minutes, stirring frequently. Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well. Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done. Add arugula; toss well.

Yield
4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 393(19% from fat); FAT 8.2g (sat 2.4g,mono 3.4g,poly 1.1g); IRON 4.8mg; CHOLESTEROL 139mg; CALCIUM 134mg; CARBOHYDRATE 52.1g; SODIUM 594mg; PROTEIN 27.5g; FIBER 3.9g