Fettuccine with Shrimp, Arugula, and Cherry Tomatoes | CookOS

Fettuccine with Shrimp, Arugula, and Cherry Tomatoes

Name: Fettuccine with Shrimp, Arugula, and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3 cloves garlic, sliced; 1 pint cherry tomatoes, halved; 1 lb large shrimp, peeled and deveined; 8 oz fresh fettuccine; 1/4 cup dry white wine; salt, to taste; black pepper, to taste; 2 cups arugula, roughly chopped and divided; 1/4 cup reserved pasta water

This fettuccine with shrimp, arugula, and cherry tomatoes is a light Italian pasta dish that combines succulent shrimp with peppery arugula and sweet tomatoes in a simple white wine and garlic sauce. The standout trait is its elegant simplicity—restaurant-quality results in under 20 minutes with minimal ingredients.

🌍Italian 🏷️Fettuccine 🏷️Shrimp pasta 🏷️Arugula 🏷️Cherry tomato Pasta

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by bortipastabar

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Ingredients

2 tbsp olive oil
3 cloves garlic, sliced
1 pint cherry tomatoes, halved
1 lb large shrimp, peeled and deveined
8 oz fresh fettuccine
1/4 cup dry white wine
salt, to taste
black pepper, to taste
2 cups arugula, roughly chopped and divided
1/4 cup reserved pasta water

10 Ingredients

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Instructions

1
In a large sauté pan over medium heat, add olive oil. Once hot, add the sliced garlic and cook until fragrant.
2
Add the halved cherry tomatoes to the pan and sauté until they begin to soften and release their juices.
3
Add the shrimp to the pan and cook for a minute, tossing with the tomatoes and garlic.
4
Meanwhile, cook the fresh fettuccine in a large pot of boiling, salted water until al dente.
5
Pour the white wine into the shrimp and tomato mixture to deglaze the pan. Let it simmer for a minute.
6
Season the sauce with a pinch of salt and freshly ground black pepper.
7
Add about three-quarters of the chopped arugula to the pan and stir until it just begins to wilt.
8
Using tongs, transfer the cooked fettuccine directly from the pot into the pan with the sauce.
9
Toss the pasta with the sauce to combine everything well.
10
Add the remaining arugula and a ladle of reserved pasta water to help create a creamy sauce.
11
Continue to toss the pasta until the sauce coats everything beautifully. Serve immediately.

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Tips & Notes

Pro tips

Pat shrimp completely dry before searing—excess moisture prevents browning and dilutes the sauce.
Reserve pasta water before draining; the starch helps emulsify the white wine and garlic sauce and coats the fettuccine evenly.
Add the first portion of arugula to the hot pasta off heat so it wilts slightly and releases its flavor into the sauce without becoming bitter.
Don't overcook the shrimp—it continues to firm up off heat; pull it when just opaque for tender, succulent texture.

Substitutions

Cherry tomatoes → grape tomatoes or halved larger tomatoes (flavor and texture remain consistent)
Dry white wine → dry vermouth or additional pasta water with 1 tsp lemon juice (maintains acidity and brightness)
Arugula → baby spinach or peppery greens like mizuna (adjusts peppery bite but keeps light leafy character)

Storage & make-ahead

Store leftover pasta and shrimp separately in airtight containers for up to 2 days; reheat gently in a skillet with a splash of white wine or water to restore sauce consistency, and add fresh arugula before serving.

Common Questions

Can I use frozen shrimp for this recipe?

Yes. Thaw frozen shrimp completely and pat dry before cooking to ensure they sear properly and don't release excess water into the sauce.

What if I don't have fresh fettuccine?

Dried fettuccine works well; cook according to package directions (usually 9-12 minutes) and reserve more pasta water since dried pasta absorbs more liquid.

Why is the arugula divided in the recipe?

Half is added to the hot pasta to slightly wilt and integrate into the sauce; the other half is added at the end for fresh, peppery bite and color.

How do I know when the shrimp is done?

Shrimp cook quickly—look for them to turn opaque and curl slightly, usually 2-3 minutes per side. Overcooked shrimp becomes rubbery.

Can I make this dish ahead?

Cook the shrimp and tomato sauce ahead and store separately; toss with fresh fettuccine and arugula just before serving to maintain texture and freshness.