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)."
 
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photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower
Ready In:
32mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Gidget265
    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!
     
  3. Liara
    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 day...lol. Thanks so much for a great recipe.
     
  4. Wineaux
    Yes it IS wonderful! I didn't have arugula, but I did have a bag of frozen bitter greens (turnip, kale and mustard), so I measured out the amount I thought would equal the arugula and it tasted great! I didn't use all of the salt (1/4 tsp only) and it was plenty for us. I honestly had my doubts about whether we would agree to DiScharf's "comfort food" description, but in fact, this incredible recipe is exactly that! Thanks so much for posting. Will enjoy this again and again! UPDATE! DiScharf is right - it was wonderful with chicken and curry and pepper flakes. I also made it later with sliced baby bellas (otherwise, following the recipe exactly) and that, too, was wonderful! Easy to make and delicious, too!One great recipe, so many variations - that, in my opinion, makes it a true classic!
     
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Tweaks

  1. 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.
     

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