- 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
DirectionsCook 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.