• 3 Ratings

Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this pasta dish. Added mushrooms and spinach makes this an amazing meal in one.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm.

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  • Meanwhile, in a small bowl, combine 3/4 cup chicken broth, the sherry or additional broth, lemon juice, crushed red pepper, and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts, and the garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet.

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  • Add mushrooms and butter to skillet; cook about 3 minutes or until nearly tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through.

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  • Add shrimp mixture and the spinach to pasta; toss to combine. Transfer to a serving bowl. Sprinkle with Asiago cheese and, if desired, toasted pine nuts. Makes 4 servings.

Nutrition Facts

493 calories; 17 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 145 mg cholesterol; 582 mg sodium. 557 mg potassium; 50 g carbohydrates; 2 g fiber; 4 g sugar; 31 g protein; 2964 IU vitamin a; 14 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 153 mcg folate; 1 mcg vitamin b12; 131 mg calcium; 6 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0