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Skinny Garlic Shrimp Pasta

Prep 30 min
Total 30 min
Servings 6

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

By Betty Crocker Kitchens

March 10, 2016

Ingredients

oz uncooked multigrain angel hair (capellini) pasta or spaghetti

cups fresh baby spinach leaves

1 1/2

cups halved cherry tomatoes

teaspoons olive oil

medium onion, finely chopped (1/2 cup)

1 1/2

lb fresh medium shrimp, peeled, deveined and tail shells removed

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

tablespoons chopped fresh parsley

tablespoons butter

Steps

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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

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.