Shrimp and Garlic Pasta Florentine

By Tonya_Speed

NUTRITION per serving: 410 Calories; 6g Fat; 28g Protein; 60g Carbohydrate; 3g Dietary Fiber; 118mg Cholesterol; 215mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 8

Ingredients

• 1 (16-oz.) package Angel Hair pasta
• 4 cloves garlic, pressed
• 1 pound medium shrimp, peeled and deveined
• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Cook the pasta in a large pot of boiling salted water until al dente; drain. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the shrimp and cook for 2 to 3 minutes or until they just start to turn opaque. Add spinach and cooked pasta; toss and cook until shrimp are done, approximately 2 minutes longer. Top with cheese and serve.

SERVING SUGGESTION: Serve steamed asparagus on the side.
VEGETARIAN: Use extra-firm tofu instead of shrimp.
KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of shrimp. Adjust cooking time to make sure chicken is cooked through.
GLUTEN FREE: Use your favorite gluten free pasta.