Tomato Fettuccine With Shrimp and Arugula |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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). Ingredients:
8 ounces uncooked fettuccine |
1 tablespoon olive oil |
1 cup finely chopped vidalia onions or 1 cup other sweet onion |
2 cups grape tomatoes or 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 |
crushed red pepper flakes, to taste (optional) |
5 cups trimmed arugula |
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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