Shrimp pasta often comes with a heavy, creamy sauce that generally tastes great, but might make you feel a little guilty as soon as you’ve finished your plate. Fortunately, there are healthier ways to make shrimp pasta, and this is one of them. Feel free to add your favourite spices or more vegetables if you like. Also, up the chili flakes if you’re looking for more heat.
- 8 oz angel hair pasta or spaghettini
- 4 cups baby spinach
- 1 1/2 cups grape tomatoes, halved
- 3 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/2 pounds uncooked shrimp, peeled, deveined and with tails removed
- 3 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine
- 1/4 cup reduced sodium chicken broth
- 1/8 teaspoon pepper
- 3 tablespoons parsley
- 2 tablespoons butter
- Cook pasta in a large pot, drain, rinse and return to pot. Stir in the spinach, tomatoes and 2 teaspoons of olive oil. Cover the pot to keep everything warm.
- In a skillet, heat the remaining olive oil over medium-high heat and cook the onion for 1 minute. Add the shrimp, garlic and pepper flakes, and cook for another 2 minutes.
- Stir in the wine, broth, salt and pepper. Cook for 2 more minutes, or until the shrimp are pink and firm. Remove the pan from the heat and stir in the butter and parsley until the butter is melted.
- Add the shrimp and sauce to the pasta and toss thoroughly.
Recipe source: www.bettycrocker.com
Featured image source: www.bettycrocker.com