This simple shrimp pasta dinner is perfect for busy weeknights and elegant weekend entertaining alike.
8 ounces uncooked angel hair pasta
1 1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
6 cups coarsely chopped spinach
2 tablespoons capers
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 30 seconds. Add shrimp; sauté 3 minutes. Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.
Serve with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand.