Healthified Garlic Shrimp Pasta

Ever have one of those days where you wait until the very last minute to figure out what to make for dinner? I do it all the time and usually end up eating hamburgers or leftovers for dinner. Except last week I was lucky enough to have everything on hand for this recipe from Betty Crocker. Well... almost everything at least.


I did change some things from the original recipe below starting with the tomatoes. I didn't have cherry tomatoes and I wasn't going to run to the store at 5 o'clock to pick some up. I had a roman tomato staring me down and decided that it would do just fine. I also used thawed frozen spinach instead of fresh. I have some fresh vegetables but the majority of what I have on hand is frozen. With it just being the two of us, we don't do through the vegetables fast enough and I end up throwing them out in the end. And last but not least, I used dry vermouth in place of the wine. With my substitutions, I loved this dish. So much so that between the Mr. and I, we ate the whole thing.



  • 8 oz uncooked multigrain pasta
  • 4 cups fresh baby spinach leaves
  • 1 1/2 cups halved cherry tomatoes
  • 3 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 1 1/2lb fresh 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 reduced-sodium chicken broth
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons butter

    1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
    2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and 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.

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    2 comments:

    Carolyn said...

    Oh that does look good. I've been using whole wheat pasta for some time, and can't go back to "plain" pasta!

    Vivian - Let's Try These... said...

    I love using the whole wheat pasta, too. This looks like a recipe my husband would enjoy very much. Thanks for visiting my blog!