Best 11 Tomato Fettuccine With Shrimp And Arugula Recipes

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Tomato fettuccine with shrimp and arugula is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet tomatoes, succulent shrimp, and peppery arugula creates a flavor profile that is both satisfying and refreshing. This dish is sure to impress your friends and family, and it is also a great way to enjoy the fresh flavors of summer.

Here are our top 11 tried and tested recipes!

PASTA WITH SHRIMP, TOMATO, AND ARUGULA



Pasta with Shrimp, Tomato, and Arugula image

Categories     Milk/Cream     Onion     Pasta     Tomato     Appetizer     Quick & Easy     Shrimp     Arugula     White Wine     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound shrimp (about 12), shelled and deveined
2 large garlic cloves, minced
1/4 teaspoon dried hot pepper flakes, or to taste
1 onion, chopped fine (about 3/4 cup)
4 plum tomatoes, chopped (about 1 cup)
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped
3 tablespoons minced fresh parsley leaves (preferably flat-leafed)
1/2 pound fettuccine or spaghetti

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.

TOMATO FETTUCCINE WITH SHRIMP AND ARUGULA



Tomato Fettuccine With Shrimp and Arugula image

Cooking Light, May 2003. This dish is such comfort food! Fettucine, shrimp, onions and arugula, marry together to make such a nice dish! The fresh tomatoes give it such a great taste and with the peppery flavor of the arugula, it is wonderful! Update: 09/10/2007 ... Chef Wineaux reworked the recipe and she suggested using 3/4 lb of boneless & skinless chicken (cut up the size of shrimp)and sprinkled it with 1 teaspoon of curry powder (you can always use more) and 1/2 to 1 teaspoon of crushed red pepper flakes (they like it with a little zip).

Provided by Manami

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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; sauté 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.

Nutrition Facts : Calories 371.5, Fat 9.4, SaturatedFat 2.7, Cholesterol 162.8, Sodium 951, Carbohydrate 49.9, Fiber 3.9, Sugar 5.3, Protein 22

FUSILLI WITH SHRIMP AND ARUGULA



Fusilli with Shrimp and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
  • Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

PASTA WITH CHERRY TOMATOES AND ARUGULA



Pasta With Cherry Tomatoes and Arugula image

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Steps:

  • Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  • Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

TOMATO SHRIMP FETTUCCINE



Tomato Shrimp Fettuccine image

Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked fettuccine
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 pound uncooked medium shrimp, peeled and deveined
3 plum tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.

Nutrition Facts : Calories 315 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 519mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

SAUTéED SHRIMP WITH ARUGULA AND TOMATOES



Sautéed Shrimp with Arugula and Tomatoes image

You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 7

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g

PASTA WITH SHRIMP, TOMATOES AND ARUGULA



Pasta with Shrimp, Tomatoes and Arugula image

Categories     Pasta     Shellfish     Tomato     Vegetable     Quick & Easy     Shrimp     Arugula     Fall     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

12 ounces penne or other tubular pasta
3 tablespoons olive oil (preferably extra-virgin)
8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, pressed
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 pound tomatoes, cored, cut into wedges
3 bunches arugula, stems trimmed (about 2 cups packed)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
  • Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

SPICY TOMATO SHRIMP FETTUCCINE



Spicy Tomato Shrimp Fettuccine image

Pasta gets a kick from red pepper flakes in this arrabbiata-style dish featuring shrimp, garlic and basil served in a tomato sauce. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

9 ounces uncooked whole wheat fettuccine
4 garlic cloves, minced
3 tablespoons olive oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
2 cups reduced-sodium tomato juice
1/2 cup tomato sauce
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cornstarch
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened., Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.

Nutrition Facts : Calories 348 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 374mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SHRIMP PASTA WITH ARUGULA, TOMATOES AND BASIL RECIPE - (4.7/5)



Shrimp pasta with arugula, tomatoes and basil Recipe - (4.7/5) image

Provided by Jaymers

Number Of Ingredients 14

8 oz angel hair pasta (1/2 box)
6 tbsp evoo, divided
4 large garlic cloves, minced
4 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh parsley
2 tsp lemon zest
freshly ground pepper, to taste
salt, to taste
1 1/4 lb shrimp
1 medium tomato, seeded and chopped
1/4 C chardonnay or chenin blanc
4 C arugula, torn into smaller pieces
1/4 C parmesan cheese
1 tsp fresh mint, julienned for garnish

Steps:

  • 1. Cook the pasta according to the package instructions. 2. In a small bowl, add 4 tbsp evoo, garlic, basil, parsley, lemon zest, salt and pepper. 3. Set aside at room temperature. 4. Heat 2 tbsp evoo in a skillet. Add shrimp, tomatoes and wine and cook until the shrimp is no longer pink. 5. Drain pasta onto a platter and immediately add the shrimp and tomato mixture, fresh arugula and basil-lemon marinade. 6. Toss with parmesan cheese, sprinkle with fresh mint and serve.

SHRIMP AND ARUGULA OVER LINGUINE



Shrimp and Arugula over Linguine image

Spicy arugula, sweet grape tomatoes and juicy shrimp make this a memorable meal that is both quick and easy. Good enough for company, easy enough for weekdays.

Provided by KelBel

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces linguine
4 teaspoons olive oil
1 lb medium shrimp, peeled and devained
1/2 teaspoon salt
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pint grape tomatoes, halved
1 tablespoon lemon juice
1 bunch arugula, rinsed
1/3 cup fresh basil leaf, rolled and sliced

Steps:

  • Cook linguine to al dente, drain and set aside.
  • Heat 2 t oil in large skillet over medium heat. Add shrimp and salt. Cook until shrimp is opaque, about 3 minutes. Transfer to plate. (undercook slightly as shrimp will cook more later).
  • In same skillet, add remaining oil and add onion, garlic, red pepper. Cook until onion is soft, about 5 minutes.
  • Add tomatoes, shrimp and lemon juice. Stir fry for 3 minutes.
  • Add arugula, linguine and basil. Toss together until pasta is coated and arugua is wilted and warm, about 2 minutes.

Tips:

  • Use fresh, ripe tomatoes for the best flavor. Look for tomatoes that are heavy for their size and have a deep, even color.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from steaming instead of searing.
  • Cook the shrimp until they are just opaque in the center. Overcooking will make them tough and rubbery.
  • Use a good quality olive oil. This will add a lot of flavor to the dish.
  • Add the arugula at the very end of cooking. This will prevent it from wilting.
  • Serve the dish immediately. This is when it is at its best.

Conclusion:

Tomato fettuccine with shrimp and arugula is a delicious and easy-to-make weeknight meal. It is packed with flavor and is sure to please everyone at the table. The combination of fresh tomatoes, shrimp, and arugula is a winning combination. This dish is also a great way to use up any leftover tomatoes you may have. So next time you are looking for a quick and easy dinner idea, give this recipe a try.

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