Healthified Garlic Shrimp Pasta

[VanBurren]

I made this for dinner last Friday night.....It was delicious.  The only thing I changed was to add asparagus when right before I added the shrimp (Matt LOVES asparagus), and I used a little cornstarch and water to thicken the 'sauce'.

Healthified Garlic Shrimp Pasta 

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

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.

1 Serving (1 Serving)

• Calories 300
• (Calories from Fat 80),

• Total Fat 9g
• (Saturated Fat 3 1/2g,
• Trans Fat 0g),
• Cholesterol 170mg;
• Sodium 370mg;
• Total Carbohydrate 30g
• (Dietary Fiber 4g,
• Sugars 3g),
• Protein 25g;

[SweetLuci]

 Thanks for posting. This looks and sounds delicious.

[VanBurren]

 

Quoting SweetLuci:

 Thanks for posting. This looks and sounds delicious.

 It definitely is.  I'll be adding it to our menu rotation.