Skinny Garlic Shrimp Pasta

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

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

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

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