Tomato Fettuccine With Shrimp And Arugula

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A splash of half-and-half is combined with some of the pasta's cooking water to create a silky sauce. If you can't find arugula, use spinach in its place.

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)

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 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.

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