Angel Hair Pasta with Shrimp and Spinach

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

Yield:

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

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Serve with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand.

Robyn Webb,

June 2003
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