Tomato Fettuccine With Shrimp And Arugula

• 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

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion; saute 3 minutes or until tender.
5. Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally.
6. Add shrimp; cook 2 minutes, stirring frequently.
7. Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
8. Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
9. Add arugula; toss well.

fettuccine, olive oil, vidalia onions, grape tomatoes, salt, shrimp, fresh ground black pepper, red pepper, arugula

Taken from www.food.com/recipe/tomato-fettuccine-with-shrimp-and-arugula-242775 (may not work)