Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Sharon Sanders
Recipe by Cooking Light May 2003

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

393 calories; calories from fat 19%; fat 8.2g; saturated fat 2.4g; mono fat 3.4g; poly fat 1.1g; protein 27.5g; carbohydrates 52.1g; fiber 3.9g; cholesterol 139mg; iron 4.8mg; sodium 594mg; calcium 134mg.
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