Shrimp Scampi with Spinach
Ingredients:
- 1/2 pound quinoa spaghetti (look for Ancient Harvest brand in the pasta section at your local supermarket)
- 1 tablespoon olive oil
- 1/2 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 (24 oz) jar tomato and basil marinara (Newman’s Own is my fav!)
- 1/2 teaspoon crushed red pepper
- 2 cups spinach, chopped
- 3 tablespoons 2% reduced fat milk
- 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- Parmigiano Reggiano, shaved for serving
Directions:
Cook quinoa spaghetti according to package instructions. Drain well and set aside.
Heat olive oil in large non-stick pan over medium-high heat. Add the shrimp and allow them to cook on one side for 30 seconds. Turn the shrimp over and add the garlic to the pan. Deglaze the pan with the white wine for 15 to 20 seconds.
Add the tomato sauce, crushed red pepper, and spinach to the shrimp and cook for 2 minutes until the spinach begins to wilt. Reduce heat to medium and add the milk and basil to the pan and stir again. Season with salt and pepper to taste.
Add the cooked pasta to the pan and toss to coat.
Serve the pasta and top with a sprinkle of Parmigiano Reggiano and enjoy!
