Recipe by Manami
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).
Top Review by dianegrapegrower
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.
- 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 See How It's Made
- 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, stirring occasionally.
- Add shrimp; cook 2 minutes, stirring frequently.
- Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
- Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
- Add arugula; toss well.