Tomato Fettuccine with Shrimp and Arugula
Dive into a bowl of vibrant Tomato Fettuccine with Shrimp and Arugula, a dish that combines the sweetness of cherry tomatoes, the briny succulence of shrimp, and the peppery bite of fresh arugula. This quick and easy recipe, perfect for weeknight dinners, features al dente fettuccine tossed in a light yet flavorful tomato-based sauce made with garlic, crushed red pepper, and a hint of chicken or vegetable broth. Topped with freshly grated Parmesan cheese and a zesty lemon finish, this pasta dish is a delightful balance of bold flavors and fresh ingredients. A must-try for fans of shrimp pasta recipes, this meal is ready in just 40 minutes and makes an impressive yet simple entrée for any occasion!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Large shrimp (peeled and deveined)
- 1 tsp Salt
- 3 tbsp Olive oil
- 3 Garlic cloves (minced)
- 0.5 tsp Crushed red pepper flakes
- 2 cups Cherry tomatoes (halved)
- 2 tbsp Tomato paste
- 0.5 cup Chicken or vegetable broth
- 0.5 tsp Freshly ground black pepper
- 2 cups Arugula
- 0.5 cup Parmesan cheese (grated)
- 1 tsp Lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with 1/2 teaspoon of salt and a pinch of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium, then add the minced garlic and crushed red pepper flakes. Sauté for 30 seconds, stirring frequently, until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the tomato paste and cook for another minute, combining it well with the tomatoes.
Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until the sauce thickens slightly. Season with the remaining salt and black pepper to taste.
Add the cooked fettuccine to the skillet along with the reserved pasta water. Toss to coat the pasta in the sauce.
Return the shrimp to the skillet, then add the arugula. Toss gently until the arugula wilts slightly, about 1-2 minutes.
Divide the pasta among four plates and sprinkle with grated Parmesan cheese and lemon zest.
Serve immediately and enjoy your Tomato Fettuccine with Shrimp and Arugula!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
