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.
Oxmoor House OCTOBER 2006
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.
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