Everything in this recipe can be altered to more or less of he ingredient to suit you.
8 oz uncooked angel hair pasta or spaghetti (make is wholewheat for some extra good-for-you )
4 cups baby spinach leaves (recipe calls for fresh, but you could used frozen, just defrost and squeeze dry)
1 1/2 cups halved cherry or grape tomatoes
3 teaspoons olive oil (divided into 2 tsp and 1 tsp)
1 medium onion chopped about a 1/2 cup
1 to 1.5 lbs shrimp, peeled, de-veined and shells/tails removed
3 (or more!) cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes (add more if you like it hot!)
1/2 cup dry white wine (or chicken broth)
1/4 chicken broth (Use the low sodium kind if that is an issue)
1/4 tsp salt
1/8 tsp pepper
3 tablespoons chopped fresh parsley (you could add a tbsp of dried if you don’t have the fresh)
2 tbsp butter
Cook pasta as directed on package, drain and put back into the saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm or put in the oven on warm setting while you are cooking the rest of the recipe.
In a large nonstick skillet over medium high heat add remaining 1 teaspoon oil.
Add onion and cook and stir 1-2 minutes. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
Stir in wine (or substitute broth), broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat and stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan, toss to mix and serve immediately.