"Healthified" Garlic Shrimp Pasta Dinner 8/10/09

"Healthified" Garlic Shrimp Pasta

8	oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4	cups fresh baby spinach leaves
1 1/2	cups halved cherry tomatoes
3	teaspoons olive oil
1	medium onion, finely chopped (1/2 cup)
1 1/2	lb 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 Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4	cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4	teaspoon salt
1/8	teaspoon pepper
3	tablespoons chopped fresh parsley
2	tablespoons butter

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.	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.