Tomato Fettuccine With Shrimp and Arugula

“Cooking Light, May 2003. This dish is such comfort food! Fettucine, shrimp, onions and arugula, marry together to make such a nice dish! The fresh tomatoes give it such a great taste and with the peppery flavor of the arugula, it is wonderful! Update: 09/10/2007 ... Chef Wineaux reworked the recipe and she suggested using 3/4 lb of boneless & skinless chicken (cut up the size of shrimp)and sprinkled it with 1 teaspoon of curry powder (you can always use more) and 1/2 to 1 teaspoon of crushed red pepper flakes (they like it with a little zip).”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion; sauté 3 minutes or until tender.
  5. Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally.
  6. Add shrimp; cook 2 minutes, stirring frequently.
  7. Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
  8. Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
  9. Add arugula; toss well.

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