Tomato Fettuccine with Shrimp and Arugula

Tomato Fettuccine with Shrimp and Arugula

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  • 8 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1 cup chopped Vidalia onion
  • 2 cups grape tomatoes, cut lengthwise
  • 1 teaspoon salt
  • 1/3 cup half and half
  • 1 pound shrimp, peeled and deveined
  • 5 cups arugula


Cook pasta according to package direction. Drain in the colander, reserving ½ cup of water.

In the large nonstick skillet, heat olive oil on medium high heat. Add onion, and sauté for 3 minutes. Add tomatoes, and salt, and cook for 2 minutes, stirring occasionally. Add shrimp, cook 2 minutes, stirring frequently.

Add cooked pasta, reserved ½ cup of cooking liquid, and 1/3 cup of half and half. Toss well. Cook another 3 minutes or until shrimp is done, and pasta is thoroughly heated. Add arugula, and toss well.