Tomato Fettuccine with Shrimp and Arugula

Tomato Fettuccine with Shrimp and Arugula
Photo by Randy Mayor


  • ¾ pound large shrimp, peeled and deveined
  • 1 cup finely chopped Vidalia or other sweet onion
  • 8 ounces uncooked fettuccine
  • 2 cups grape or cherry tomatoes, halved lengthwise
  • ¾ teaspoon salt, divided
  • 5 cups trimmed arugula (about 2 ounces)
  • 1 tablespoon olive oil
  • + 2 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup half-and-half

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, st...

View full recipe at My Recipes


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