Tomato Fettuccine With Shrimp And Arugula - cooking recipe

Ingredients

8 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup finely chopped vidalia onions or 1 cup other sweet onion
2 cups grape tomatoes or 2 cups cherry tomatoes, halved lengthwise
3/4 teaspoon salt, divided
3/4 lb large shrimp, peeled and deveined
1/3 cup half-and-half
1/4 teaspoon fresh ground black pepper
crushed red pepper flakes, to taste (optional)
5 cups trimmed arugula

Preparation

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; saute 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.