The combination of crushed red pepper and freshly ground black pepper gives this pasta dish a spicy kick. If you prefer less heat, reduce the crushed red pepper to 1/4 teaspoon.
8 ounces uncooked fettuccine
2 teaspoons olive oil
1 pound large shrimp, peeled and deveined
1 (9-ounce) package frozen artichoke hearts, thawed and squeezed dry
2 garlic cloves, minced
1/3 cup dry white wine
1 (7-ounce) jar sliced pimiento, drained
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups trimmed arugula
1/2 cup (2 ounces) crumbled feta cheese
How to Make It
Cook fettuccine according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp, artichokes, and garlic; sauté 5 minutes or until shrimp are done. Stir in wine, scraping pan to loosen browned bits. Add pimiento and next 4 ingredients; cook over medium-low heat 2 minutes or until thoroughly heated.
Place arugula in a large bowl; add drained pasta, reserved cooking liquid, and shrimp mixture. Toss well. Sprinkle with feta cheese. Serve immediately.