Angel Hair Pasta with Shrimp and Spinach
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IntroductionServe with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand. Serve with ripe tomatoes dressed with oil and vinegar. Substitute finely chopped red onion if you don't have shallots on hand.
8 ounces uncooked angel hair pasta1 1/2 pounds peeled and deveined large shrimp1/4 teaspoon salt1/4 teaspoon black pepper2 tablespoons olive oil1/4 cup finely chopped shallots1/2 cup fat-free, less-sodium chicken broth2 tablespoons lemon juice6 cups coarsely chopped spinach2 tablespoons capers
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.
Yield: 4 servings (serving size: 1 1/2 cups)
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