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

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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.
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