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
Preparation
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.
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.
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.
