Angel Hair Pasta with Shrimp and Spinach

This simple shrimp pasta dinner is perfect for busy weeknights and elegant weekend entertaining alike.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 473
Caloriesfromfat 21 %
Fat 10.8 g
Satfat 1.6 g
Monofat 5.5 g
Polyfat 2.1 g
Protein 44.1 g
Carbohydrate 48.1 g
Fiber 2.7 g
Cholesterol 259 mg
Iron 7.8 mg
Sodium 652 mg
Calcium 151 mg


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


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.

Robyn Webb,

Cooking Light

June 2003
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