Shrimp And Garlic Pasta

shrimp and garlic pasta

shrimp and garlic pasta


  • 2 tablespoons butter
  • 3 tablespoons chopped fresh parsley
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 cup Progresso® reduced-sodium chicken broth (from a 32 oz. carton)
  • 1/2 cup dry white wine
  • 1/4 cup red chili akes
  • 3 cloves garlic, nely chopped
  • 1 1/2 lb medium shrimp, peeled, deveined, and tails removed
  • 1 medium onion, nely chopped (1/2 cup)
  • 3 teaspoons olive oil
  • 1 1/2 cups cherry style tomatoes, halved
  • 4 cups fresh spinach
  • 8 oz of whole wheat (multigrain) angel hair pasta


Avoid darkening the screen while cooking this recipe.

Cook in a 5-quart saucepan the pasta as directed by package directions. Strain.

Return to the pot and add the spinach, tomatoes, and 2 teaspoons of the oil. 

Cover and keep warm.

Meanwhile, in a 12-inch non-stick skillet, heat the remaining oil on medium-high. 

Add the onion and

cook for one minute, stirring.

Add the shrimp, garlic, and chili akes; cook and stir for 2 minutes.

Add wine, broth, salt, and pepper; cook for 2 minutes or until shrimp is pink and rm. 

Remove from

heat; stir in parsley and butter until butter is melted. 

Add the shrimp mixture to the pasta mixture in

the pot and go to serve. Don't Lose This Recipe. Enjoy!!



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