Tomato Fettuccine with Shrimp and Arugula

Photo: Randy Mayor; Styling: Jan Gautro

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 19%
  • Fat: 8.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 27.5g
  • Carbohydrate: 52.1g
  • Fiber: 3.9g
  • Cholesterol: 139mg
  • Iron: 4.8mg
  • Sodium: 594mg
  • Calcium: 134mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato Fettuccine with Shrimp and Arugula Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy