Tomato Fettuccine with Shrimp and Arugula

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