Healthified Garlic Shrimp Pasta

68% less sat fat • 31% fewer calories • 70% more vitamin A than the original recipe. A restaurant-inspired favorite still tastes rich and flavorful.

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( 139 Ratings)

139 Ratings

5 Stars 45%

4 Stars 29%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 39 )

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Prep Time 30 min
Total Time 30 min
Servings 6

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

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Directions

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.
2 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.
3 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

Expert Tips

Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

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