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Ingredients
- 8 ozs fettucini
- 4 cups fresh baby spinach leaves
- 1 1/2 cups halved cherry tomatoes
- 3 teaspoons olive oil, divided
- 1/2 cup onion
- 1 1/2 lbs medium shrimp, peeled and deveined
- 3 cloves garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup low sodium chicken broth
- 1/4 teaspoon black pepper
- 3 tablespoons chopped parsley
- 2 tablespoons butter
Details
Servings 6
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
1. In a large sauce pan or dutch oven, cook pasta according to package directions; drain.
2. return to saucepan and stir in spinach, tomatoes, and 2 teaspoons of the oil; cover and keep warm.
3. While pasta is cooking, heat remaining oil in a large skillet over medium-high heat; add onion and cook and stir for 1 minute.
4.Add shrimp, garlic and crushed red pepper flakes; cook and stir for 2 minutes.
5. Stir in wine (or juice/vinegar). broth, salt and pepper and cook for 2 minutes or until shrimp are pink and firm; remove from heat.
6. Stir in parsley and butter until butter has melted.
7. Add shrimp mixture to pasta mixture in saucepan; toss to combine.
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