Healthful shrimp pasta dish

Garlic, spinach and tomatoes combine with shrimp and pasta for a refreshingly tasty dinner

May 12, 2010|By Julie Rothman, Special to The Baltimore Sun

Judith Kelly from Guerneville, Calif., was looking for a recipe for pasta with shrimp and cherry tomatoes. She had a wonderful recipe for this dish that she found in a San Francisco newspaper 15 or 20 years ago that she unfortunately lost in the 1995 Guerneville flood.

Some internet research on my part turned up a promising recipe from a site called eatbetteramerica.com. Their healthy adaptation of the classic garlic shrimp and pasta dish was delicious. At only 323 calories and 9 grams of fat per serving, the dish was surprisingly rich and full of flavor.

I realize this is not the exact recipe the reader was looking for but it a healthful alternative that is certainly her worth trying.

Requests: Myrna Miller of Pasadena, Md., is looking for a recipe from the 1970s that she has misplaced for lasagna. The recipe was in a box of " Spatini" spaghetti sauce mix.

If you are looking for a recipe or can answer a request, write Julie Rothman, Recipe finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278. Include your name address, and daytime phone number. Names must accompany recipes for them to be published.

Garlic Shrimp Pasta

Makes: 6 servings

8 ounces uncooked multigrain angel hair pasta

4 cups fresh baby spinach

1 1/2 cups cherry tomatoes

3 teaspoons olive oil, divided use

1 medium onion, finely chopped (1/2 cup)

1 1/2 pounds medium shrimp, peeled, deveined with tail shells removed

3 cloves garlic, finely chopped

1/4 teaspoon crushed red pepper flakes

1/2 dry white wine (reduced-sodium chicken broth may be substituted)

1/4 cup reduced- sodium chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoons fresh parsley, chopped

2 tablespoons butter

In a 5 quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan, Stir in spinach, tomatoes and 2 teaspoons of olive oil.

Cover to keep warm,

While pasta is cooking, in a 12-inch nonstick skillet, heat remaining 1 teaspoon olive oil medium heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and red pepper flakes; cook and stir 2 minutes. Stir in wine, broth, salt and pepper; cook 2 minutes more 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. Serve immediately.

Nutrition information

Per serving: 323 calories, 9 grams fat, 3 grams saturated fat, 30 grams protein, 33 grams carbohydrate, 6 grams fiber, 183 milligrams cholesterol, 311 milligrams sodium

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