Tomato Fettuccine With Shrimp and Arugula

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).

• Ready In: 32 mins
• Serves: 4

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.