Tuesday, November 16, 2010

Angel Hair Pasta Shrimp and Spinach


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.

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