Skinny Garlic Shrimp Pasta

Ingredients

• 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti

• 4 cups fresh baby spinach leaves

• 1 ½ cups halved cherry tomatoes

• 3 teaspoons olive oil

• 1 medium onion, finely chopped (1/2 cup)

• 1 ½ lb fresh medium shrimp, peeled, deveined and tail shells removed

• 3 cloves garlic, finely chopped

• ¼ teaspoon crushed red pepper flakes

• ½ cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)

• ¼ cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)

• ¼ teaspoon salt

• ⅛ teaspoon pepper

• 3 tablespoons chopped fresh parsley

• 2 tablespoons butter

Directions

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

Tips

• Finish off each serving with a generous handful of chopped fresh herbs.

• Sprinkle grated Parmesan cheese on top of pasta before serving.

• Medium shrimp are a good size to team up with cherry tomatoes and other veggies in this dish.

• Whole-grain pastas do take a little longer to cook so be sure to follow package directions for doneness.

Origin :  Betty Crocker

URL :https://www.bettycrocker.com/recipes/skinny-garlic-shrimp-pasta/24cdff36-9444-4d40-88ee-117c268014a7