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Tomato Fettuccine with Shrimp and Arugula

Photo: Randy Mayor; Styling: Jan Gautro
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)

Nutrition 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

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

  2. 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.