Skinny Garlic Shrimp Pasta

 


Ingredients

  • 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

Steps


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.

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