Pasta and seafood is a great culinary combination. Pasta “El Dente” with succulent shrimp cooked in white wine with shallots and garlic. Well, that is a wonderful meal for just about anyone. This skinny version will tickle your taste buds and keep your heart healthy.
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 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
Instructions
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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