Tomato Fettuccini With Shrimp and Arugula |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light. Ingredients:
8 ounces uncooked fettuccine |
1 tablespoon olive oil |
1 cup finely chopped vidalia onions or 1 cup other sweet onion |
2 cups cherry tomatoes, halved lengthwise |
3/4 teaspoon salt, divided |
3/4 lb large shrimp, peeled and deveined |
1/3 cup half-and-half |
1/4 teaspoon fresh ground black pepper |
5 cups trimmed arugula (about 2 ounces) |
Directions:
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.
3. Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally. Add shrimp; cook 2 minutes, stirring frequently.
4. Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
5. Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done. Add arugula; toss well.
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