(94) Garlic Shrimp Pasta

Oh yeah baby, this is off the hook good!!! It’s easy, quick, and healthy, too! Please make this! I’m going to make it again soon, it was that good!!


Image is from Eat Better America website!

Garlic Shrimp Pasta

Source: Eatbetteramerica.com
Yield: 6 servings

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutritional Information
Calories 300 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 170mg; Sodium 370mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 3g); Protein 25g

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