If you don’t like shrimp, I’ve thought of using scallops, or even mushrooms, instead. I use more garlic than the recipe calls for and also a little more baby spinach leaves.
Garlic Shrimp Pasta (Read MY Shorts!)
8 oz uncooked mulitgrain angel hair pasta
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb. medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine (or chicken broth)
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons choppped fresh parsley
2 tablespoons butter
1. In 5 quart saucepan cook pasta as directed on package. Drain, return to saucepan. Stir in spinach, tomatoes and 2 tablespoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12 inch non-stick skillet, heat remaining 1 teaspoon of olive oil over medium high heat. Add onion, cook and stir 1 minute. Add shrimp, garlic and red 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.