This simple shrimp pasta dinner is perfect for busy weeknights and elegant weekend entertaining alike.
Cooking Light JUNE 2003
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.
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