What's Cookin': Fettuccine with Shrimp, Tomato and Spinach

Do you have a recipe book that is your staple, a regular go-to?   Something you didn't even think you'd use that often when it was purchased or gifted to you?  I do!  Years ago, the family I used to nanny for in college gave me a Cooking Light recipe book that has proved to be worth it's weight, times 100, in gold.  It's called Super Easy Weeknight Meals and is nothing more than a glorified magazine, but I swear every recipe I've tried from there has turned out wonderfully ... and the fact that the recipes are fast and healthy makes it even more worthwhile. 

The latest dish was a pasta dish with shrimp, tomatoes and spinach.  The sauce didn't look as though it would provide much flavor, but I think that's what I wound up liking most about the dish - it's simplicity.  It came together in less than 20 minutes and was fresh, light and springy.  Paired with a salad and bread, it was perfect.  I added a clove of garlic and next time might add a few red pepper flakes, but otherwise it holds it's own in my book.  Enjoy!!

Ingredients

8 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
2 cups grape or cherry tomatoes, halved lengthwise
3/4 teaspoon salt, divided
3/4 pound large shrimp, peeled and deveined
1/3 cup half-and-half
1/2 cup reserved pasta water
1/4 teaspoon freshly ground black pepper
5 cups trimmed spinach or arugula (about 2 ounces)

*  I used a little more of everything as I wanted to have leftovers for lunch for the week ... and, Mike can eat his weight in pasta : )

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; 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 spinach or arugula; toss well.