Skinny Meals // Betty Crocker

 

Skinny Garlic Shrimp Pasta

Ingredients

  • 8oz uncooked multigrain angel hair (capellini) pasta or spaghetti
  • 4cups fresh baby spinach leaves
  • 1 1/2cups halved cherry tomatoes
  • 3teaspoons olive oil
  • 1medium onion, finely chopped (1/2 cup)
  • 1 1/2lb fresh medium shrimp, peeled, deveined and tail shells removed
  • 3cloves garlic, finely chopped
  • 1/4teaspoon crushed red pepper flakes
  • 1/2cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4teaspoon salt
  • 1/8teaspoon pepper
  • 3tablespoons chopped fresh parsley
  • 2tablespoons butter

  • Steps

    • 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.

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