Ingredients for Tomato Fettuccine With Shrimp And Arugula
- 1 pound fettuccine
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cups chopped fresh tomatoes
- 3/4 teaspoon salt
- 1 pound shrimp
- 1/2 cup half-and-half
- freshly ground black pepper, to taste
- 1/2 - 1 teaspoon, if using chicken
- 2 cups fresh arugula
- 1/2 cup pasta cooking liquid
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tomato Fettuccine With Shrimp And Arugula? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tomato Fettuccine With Shrimp And Arugula
- Cook 1 pound fettuccine according to package directions, omitting salt and fat. Reserve 1/2 cup of pasta cooking liquid.
- While pasta cooks, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1/2 cup chopped yellow onion and sauté for 3 minutes, or until tender.
- Add 2 cups chopped fresh tomatoes and 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally.
- Add 1 pound shrimp (or 3/4 lb boneless, skinless chicken cut into shrimp-sized pieces, 1 tsp curry powder, and 1/2 - 1 tsp crushed red pepper flakes if using chicken).
- Cook for 2 minutes, stirring frequently, until shrimp (or chicken) is pink and opaque.
- Add cooked fettuccine, reserved 1/2 cup pasta water, 1/2 teaspoon salt, 1/2 cup half-and-half, and freshly ground black pepper to taste.
- Toss well to combine.
- Cook over medium-low heat for 3 minutes, or until heated through and sauce slightly thickens.
- Stir in 2 cups fresh arugula and toss gently until just wilted.
- Serve immediately and garnish with extra black pepper (optional).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
21g
Fat
13g
Carbs
16g
