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Spicy Shrimp and Artichoke Pasta

Prep time 7 mins
Cook time 12 mins
Yield 5 servings (serving size: 1 1/3 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 349
  • caloriesfromfat 20 %
  • fat 7.6 g
  • satfat 3.1 g
  • protein 28.8 g
  • carbohydrate 41.8 g
  • fiber 5.3 g
  • cholesterol 151 mg
  • iron 4.9 mg
  • sodium 568 mg
  • calcium 163 mg

How to Make It

  1. Cook fettuccine according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

  2. 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.

  3. Place arugula in a large bowl; add drained pasta, reserved cooking liquid, and shrimp mixture. Toss well. Sprinkle with feta cheese. Serve immediately.

Oxmoor House Healthy Eating Collection