Garlic Shrimp Pasta

You put garlic, pasta, and shrimp together and you got yourself a fantastic meal if I do say so myself! I love all three and I would love to try this recipe with it! Now, only if the shrimp wasn't so expensive around here I could actually do just that!

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
1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

DIRECTIONS

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-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.

Posted by Sabriena at 16:34