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.
- 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.
- 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.
- 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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