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    You are in: Home / Recipes / Tomato Fettuccine With Shrimp and Arugula Recipe
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    Tomato Fettuccine With Shrimp and Arugula

    Tomato Fettuccine With Shrimp and Arugula. Photo by dianegrapegrower

    1/1 Photo of Tomato Fettuccine With Shrimp and Arugula

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    10 mins

    22 mins

    Manami's Note:

    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).

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    Units: US | Metric


    1. 1
      Cook pasta according to package directions, omitting salt and fat.
    2. 2
      Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
    3. 3
      Heat oil in a large nonstick skillet over medium-high heat.
    4. 4
      Add onion; sauté 3 minutes or until tender.
    5. 5
      Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally.
    6. 6
      Add shrimp; cook 2 minutes, stirring frequently.
    7. 7
      Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
    8. 8
      Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
    9. 9
      Add arugula; toss well.

    Ratings & Reviews:

    • on February 18, 2011


      Delicious, versatile, and easy. I added sliced mushrooms (because I had some leftover), omitted the half-and-half (calories) and subbed spinach for the arugula (personal taste). Still delicious. When I make it again (and I will) I'll add a bit of garlic and a squeeze of lemon. Thanks for sharing.

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    • on July 05, 2011


      My husband said twice - he'd eat this type of meal 3 times a week! Yum Yay!!! I mostly followed the recipe - using a can of fire roasted tomatoes (I had no fresh) I used 4 large garlic cloves, a handful of fresh basil - chiffonade mixed with the arugula and then added a dash of lemon to the dish at the end. Other than those changes, I followed the recipe - and will be keeping this on file and making it again! Yum! A nice fresh, mostly healthy dinner for a summer night!

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    • on April 15, 2008


      Wow! I'd give this recipe more than 5 stars! This is now one of my favorite recipes on Zaar. Definitely a more "sophisticated" comfort food ;-) I've even had the leftovers for breakfast the next Thanks so much for a great recipe.

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    Read All Reviews (4)


    Nutritional Facts for Tomato Fettuccine With Shrimp and Arugula

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.4
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 2.7 g
    Cholesterol 162.7 mg
    Sodium 951.0 mg
    Total Carbohydrate 49.9 g
    Dietary Fiber 3.8 g
    Sugars 5.2 g
    Protein 22.0 g

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