Shrimp and Spinach Pasta
Whole wheat pasta with garlic shrimp, tomatoes, and fresh spinach.
Servings 4 Servings
- 1 Tbsp Olive oil
- 1 Pound Shrimp, peeled and deveined
- 2 Tsp Garlic Minced
- 8 Ounces Whole wheat rotini pasta
- 1 Tbsp Butter or olive oil
- ¼ Cup Chicken broth
- 2 Tsp Lemon juice
- 2 Cups Cherry tomatoes, halved
- 4 Cups Baby spinach leaves
- 1 Tbsp Parsley
- salt and pepper to taste
Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
Cook the pasta according to package directions.
While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
Add the garlic to the pan and cook for 30 seconds.
Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
Season with salt and pepper to taste, then serve.
Calories: 358kcal | Carbohydrates: 48g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 758mg | Potassium: 591mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3550IU | Vitamin C: 29.1mg | Calcium: 124mg | Iron: 3.7mg