Saturday, March 14, 2009

Healthy Garlic Shrimp Pasta

8 oz uncooked mulitgrain angel hair pasta
4 cups fresh baby spinach leaves
1 1/2 cup halved cherry tomatoes
3 tsps olive oil
1 medium onion finely chopped
1 1/2 lb fresh medium shrimp, peeled, deveined, and tail shells removed
3 cloves garlic
1/4 tsp crushed red pepper flakes
3/4 cup reduced sodium chicken broth
1/4 tsp salt
1/8 tsp pepper
3 tbsp parsley
2 tbsp butter

In 5 qt saucepan cook pasta as directed on package. Drain, retur to saucepan. Stir in spinach, tomatoes, and 2 tsp of oil. Cover to keep warm

Meanwhile, while pasta is cooking, in skillet heat remaining oil over med high heat. Add onion; cook and stir 1 miute. Add shrimp, garlic, and pepper flakes; cook and stir 2 minutes.

Stir in broth, salt, and pepper; cook 2 minutes or unitl 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.

This recipe came from a Healthy Eating Flyer.


Tara L. said...

This turned out really good, and I am not a huge shrimp fan. Lindsay even liked the shrumps as she called them.

Spendlove said...

I think you need to put fat content and calories so we can figure points.