1.5 lbs. fresh medium shrimp- peeled, de-veined and tails removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine, or chicken broth
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons reduced fat, or light butter
Instructions
In a 5-quart saucepan, or Dutch oven, cook the pasta as directed
on package. Drain; return to the saucepan. Stir in the spinach and
2 teaspoons of oil. Cover to keep warm.
While the pasta is cooking, in a 12 inch nonstick skillet, heat the
reamaining 1 teaspoon oil over medium-high heat. Add the
onion; cook and stir for 1 minute. Add the shrimp, garlic, and
pepper flakes; cook and stir 2 minutes.
Stir in the wine, broth, salt, and pepper; cook 2 minutes or until
the shrimp are pink and firm. Remove from the heat; stir in the
parsley and butter until the butter is melted.
Add the shrimp mixture to the pasta mixture and mix together.
Originally Submitted
1/16/2011
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