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 

 

 

 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. 

 

 

 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. 

 

 

 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. 

 

 

 

 

 

 

 Prep Time: 30 Min 

 

 

 Cook Time:  30 Mins   

 

 

 Total Time: 60 Min   

 

 

 Servings:  

 

 

 

 

 Origin :  Betty Crocker 

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