Pasta with Shrimp, Tomatoes and Arugula

Preparation 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. Per Serving: calories, 491; total fat, 12 g; saturated fat, 2 g; cholesterol, 86 mg Nutritional analysis provided by Bon Appétit

Preparation 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. Per Serving: calories, 491; total fat, 12 g; saturated fat, 2 g; cholesterol, 86 mg Nutritional analysis provided by Bon Appétit