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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 453.8
  • Total Fat: 10.8 g
  • Cholesterol: 111.3 mg
  • Sodium: 616.6 mg
  • Total Carbs: 64.1 g
  • Dietary Fiber: 12.2 g
  • Protein: 29.9 g

View full nutritional breakdown of Spinach Tomato Shrimp Pasta calories by ingredient
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Spinach Tomato Shrimp Pasta

Submitted by: ANEWLEAF81

Introduction

This started as a "pantry pasta" -cooking with what I found in the fridge/freezer and pantry. It's light, tasty, easy and REALLY good!! This started as a "pantry pasta" -cooking with what I found in the fridge/freezer and pantry. It's light, tasty, easy and REALLY good!!
Number of Servings: 2

Ingredients

    5 oz thawed raw shrimp -deveined and peeled (freezer section)
    3 cups cooked whole wheat spaghetti
    1/2 can artichoke hearts, canned in water, drained
    1/4 cup sun dried tomatoes in olive oil
    3 cloves garlic, mashed/crushed or finely diced
    1 cup fresh spinach
    1 tablespoon capers, drained
    2 tbs shredded parmesan cheese (1 tbs per serving)

Directions

1) Thaw, peel and if needed, devein shrimp (5oz = 3/4 cup)
2) Cook spaghetti noodles to desired doneness
3) Heat olive oil in a non-stick frying pan over medium high heat and add garlic. Cook for 3 minutes. Add capers, tomatoes and artichokes. Cook for 2 minutes.
4) Add shrimp to frying pan and turn heat up. Cook until shrimp are pink and opaque (no longer clear).
5) Add spinach to frying pan and cook until wilted (1-2 minutes).
6) Dish up spaghetti into 2 bowls. Top with 1/2 of contents of frying pan. Sprinkle 1 tbs shredded parmesan cheese on top and enjoy!

Serving Size: 2 bowls

Number of Servings: 2

Recipe submitted by SparkPeople user ANEWLEAF81.






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