Tomato Fettuccine with Shrimp and Arugula

Tomato Fettuccine with Shrimp and Arugula Recipe
Photo: Randy Mayor; Styling: Jan Gautro


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

Recipe from

Cooking Light

Nutritional Information

Calories 393
Caloriesfromfat 19 %
Fat 8.2 g
Satfat 2.4 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 27.5 g
Carbohydrate 52.1 g
Fiber 3.9 g
Cholesterol 139 mg
Iron 4.8 mg
Sodium 594 mg
Calcium 134 mg


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)


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.

Sharon Sanders,

Cooking Light

May 2003
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