Recipe provided by Immaculate Cuisine Start to Finish: 30 min Makes: 6 servings Ingredients 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. High Altitude (3500-6500 ft): No change. Nutritional Information 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 Percent Daily Value*: Vitamin A 50%; Vitamin C 15%; Calcium 8%; Iron 30% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. |
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Healthy Garlic Shrimp Pastaposted Jun 12, 2010 1:31 PM by Shara Darden [ updated Jun 12, 2010 1:36 PM ] |