Tomato Fettucine with Shrimp and Arugula(Cooking Light)

TamTastic

I have made this a lot! Sometimes I substitute spinach for the arugula! But this is really good and light but filling! I also save a few more calories by omitting the oil and just using pam or a nonstick pan.


Tomato Fettuccine with Shrimp and Arugula

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)

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)

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

Cooking Light, MAY 2003

TamTastic

I have made this a lot! Sometimes I substitute spinach for the arugula! But this is really good and light but filling! I also save a few more calories by omitting the oil and just using pam or a nonstick pan.


Tomato Fettuccine with Shrimp and Arugula

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)

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)

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

Cooking Light, MAY 2003

rstarks54

Sounds really good, and similar ton one I make, except I use sun dried tomatoes, and the olive oil, it's full of Omega 3 fats which are good for you!! I feel it makes up for the extra calories.... Keep up the recipes, they're great!!! Thanks

TamTastic

Sounds really good, and similar ton one I make, except I use sun dried tomatoes, and the olive oil, it's full of Omega 3 fats which are good for you!! I feel it makes up for the extra calories.... Keep up the recipes, they're great!!! Thanks

You are right and I use olive oil a lot. But a little bit CAN add a lot more fat and calories if you are really trying to watch it.

I have had something like this with sun dried tomatoes too! So good!!

Why is it I start wanting food cooked with tomatoes when Spring is approaching?? :laugh: