Email to Kelly Asmis      

Recipe Categories: Chefkel's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CASSEROLES DESSERTS FISHandSEAFOOD JAMSandJELLIES MEATS PASTA PIZZA POULTRY SALADandDRESSING SANDWICHES SNACKS VEGETABLES

Tomato Fettuccine with Shrimp and Arugul




Source of Recipe


cookinglight


Recipe Introduction






List of 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)


Recipe



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

Yield: 4 servings (serving size: 1 1/2 cups)
WW 8PTs