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Tomato Fettuccine with Shrimp and Arugula

Cooking Light

Photo: Randy Mayor; Styling: Jan Gautro

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Worthy of a Special Occasion

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

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.

Nutritional Information

Calories:
393 (19% from fat)
Fat:
8.2g (sat 2.4g,mono 3.4g,poly 1.1g)
Protein:
27.5g
Carbohydrate:
52.1g
Fiber:
3.9g
Cholesterol:
139mg
Iron:
4.8mg
Sodium:
594mg
Calcium:
134mg
Sharon Sanders, Cooking Light, MAY 2003