Healthified Garlic Shrimp Pasta

One day my co-worker was eating this pasta dish for lunch that looked amazing.  She said she made it herself & it is healthy!   It looked so rich & flavorful….I said send me the recipe I would love to try it. 

  

Healthified Garlic Shrimp Pasta

~eatbetteramerica.com & Heidi Ganz

8 oz uncooked multigrain angel hair pasta or spaghetti

4 cups fresh baby spinach leaves

1 ½ cup halved cherry tomatoes

3 tsp. olive oil

1 medium onion, finely chopped (1/2 cup)

1 ½ lb fresh medium shrimp peeled, deveined & tail shells removed

3 cloves garlic, finely chopped

¼ tsp crushed red pepper flakes

½ cup dry white wine or reduced-sodium chicken broth (from 32-oz carton)

¼ cup reduced –sodium chicken broth (from 32 oz-carton)

¼ tsp salt

1/8 tsp pepper

3 Tbs. chopped fresh parsley

2 Tbs. butter

 

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes & teaspoons of the oil.  Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining teaspoon oil over medium-high heat.  Add onion; cook & stir 1 minute.  Add shrimp, garlic & pepper flakes; cook & stir 2 minutes.
3. Stir in wine, broth, salt & pepper; cook 2 minutes or until shrimp are pink & firm.  Remove from heat; stir in parsley & butter until butter is melted.  Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Tupps Tidbits ~ add more garlic & parmesan to serve

We both enjoyed this dish.  My co-worker recommended adding lemon/lemon juice & we followed her lead.  Also, we both thought it needed more garlic & red pepper flakes & then it became a KEEPER!