Spicy Shrimp and Artichoke Pasta

Ingredients

  • 1 (7-ounce) jar sliced pimiento, drained
  • ½ cup (2 ounces) crumbled feta cheese
  • 2 teaspoons olive oil
  • 1 (9-ounce) package frozen artichoke hearts, thawed and squeezed dry
  • 8 ounces uncooked fettuccine
  • 1 pound large shrimp, peeled and deveined
  • ½ teaspoon salt
  • + 6 more ingredients
    • 2 garlic cloves, minced
    • ½ teaspoon freshly ground black pepper
    • 1/3 cup dry white wine
    • 1 teaspoon dried oregano
    • ½ teaspoon crushed red pepper
    • 2 cups trimmed arugula

1. Cook fettuccine according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. 2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp, artichokes, and garlic; sauté 5 minutes or until shrimp...

View full recipe at My Recipes

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