Sunday, July 12, 2009

Garlic Shrimp Pasta with a White Wine Sauce

I got a little recipe book in the mail awhile back from "Eat Better America" this photo was on the front cover and I immediately thought, "mmmmmm, that looks so good." So, I finally got around to trying it a few weeks ago. IT WAS SO YUMMY! It was so easy to make, so fast and with only 300 calories a serving who can complain? I hope your family enjoys it as much as we did. :-)

Healthified Garlic Shrimp Pasta with a White Wine Sauce

8oz uncooked multigrain angel hair 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 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
¼ cup reduced-sodium chicken broth
¼ 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. MEANWHILE, while pasta is cooking in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Add onion , cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stire 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 sauce pan; toss to mix.


(recipe and photo from

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