8 oz. uncooked fettuccine
2 tsp. olive oil
1 lb. large shrimp, peeled and deveined
1 (9 oz. pkg.) frozen artichoke hearts, thawed, squeezed dry
2 minced garlic cloves
1/3 cup dry white wine or chicken broth
1 (7 oz. jar.) sliced pimiento, drained
1 tsp. dried oregano
1/2 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. black pepper
2 c. trimmed arugula
1/2 c. crumbled reduced-fat feta cheese

Cook fettuccine as directed, drain, reserving 1/4 cup cooking liquid.

Heat oil in large skillet over medium-high heat, Add shrimp, artichokes and garlic. Saute 5 minutes or until shrimp are pink and done. Stir in wine (or broth), add pimiento and next 4 ingredients. Cook over medium-low heat 2 minutes or until thoroughly heated through.

Place arugula in large bowl, add drained pasta, reserved cooking liquid, and shrimp mix. Toss well. Sprinkle with feta cheese.

Submitted by: Sherry Monfils