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Skinny Garlic Shrimp Pasta


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


Adapted from


Step 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.
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.

Expert Tips

Look for 41/50 count shrimp, which are a good size to team up with cherry tomatoes and other chopped veggies. Boost the nutrition without adding calories by including halved sugar snap peas or quartered artichoke hearts (packed in water).
Whole-grain pastas do take a little longer to cook but are still tender and offer more dietary fiber than bleached-flour pastas.
A small sprinkle of grated Parmesan cheese would add lots of flavor without adding a significant amount of fat.
Finish off each serving with a generous handful of chopped fresh herbs.

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