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Photo:Photographer: Victor Protasio, Food Stylist: Karen Rankin
Photographer: Victor Protasio, Food Stylist: Karen Rankin
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
8ounceswhole-wheat spaghetti
2tablespoonsextra-virgin olive oil, divided
1poundmedium peeled and deveined raw shrimp
¼cupdry white wine
3tablespoonslemon juice
1tablespoongrated garlic
¼teaspooncrushed red pepper
¼cuppacked sliced sun-dried tomatoes
¼cuppine nuts, toasted, plus more for garnish
½teaspoonsalt
⅛teaspoonground pepper
¼cupgrated Parmesan cheese, plus more for garnish
2tablespoonsunsalted butter
DirectionsBring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Pat shrimp dry with paper towels. Add the shrimp to the pan; cook, flipping once, until pink and opaque, about 3 minutes. Stir in wine, lemon juice, garlic and crushed red pepper; cook, undisturbed, until fragrant and reduced slightly, about 1 minute. Using a slotted spoon or tongs, transfer shrimp to a plate, reserving the sauce in the pan.Photographer: Victor Protasio, Food Stylist: Karen RankinAdd the remaining 1 tablespoon oil to the pan with the sauce. Add tomatoes; cook over medium-high heat, stirring occasionally, until beginning to soften, about 30 seconds. Add spinach, in batches, stirring constantly until wilted, about 1 minute. Add the shrimp and any juices, the pasta, pine nuts, salt and pepper; stir until just combined. Stir in Parmesan and 1/4 cup of the reserved cooking water, adding additional cooking water in 1/4-cup increments as needed so that pasta is coated with sauce. Add butter; toss the mixture until the butter melts. Garnish with additional Parmesan and pine nuts, if desired.Photographer: Victor Protasio, Food Stylist: Karen RankinOriginally appeared: EatingWell.com, September 2022
Directions
Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Pat shrimp dry with paper towels. Add the shrimp to the pan; cook, flipping once, until pink and opaque, about 3 minutes. Stir in wine, lemon juice, garlic and crushed red pepper; cook, undisturbed, until fragrant and reduced slightly, about 1 minute. Using a slotted spoon or tongs, transfer shrimp to a plate, reserving the sauce in the pan.Photographer: Victor Protasio, Food Stylist: Karen RankinAdd the remaining 1 tablespoon oil to the pan with the sauce. Add tomatoes; cook over medium-high heat, stirring occasionally, until beginning to soften, about 30 seconds. Add spinach, in batches, stirring constantly until wilted, about 1 minute. Add the shrimp and any juices, the pasta, pine nuts, salt and pepper; stir until just combined. Stir in Parmesan and 1/4 cup of the reserved cooking water, adding additional cooking water in 1/4-cup increments as needed so that pasta is coated with sauce. Add butter; toss the mixture until the butter melts. Garnish with additional Parmesan and pine nuts, if desired.Photographer: Victor Protasio, Food Stylist: Karen Rankin
Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Pat shrimp dry with paper towels. Add the shrimp to the pan; cook, flipping once, until pink and opaque, about 3 minutes. Stir in wine, lemon juice, garlic and crushed red pepper; cook, undisturbed, until fragrant and reduced slightly, about 1 minute. Using a slotted spoon or tongs, transfer shrimp to a plate, reserving the sauce in the pan.
Add the remaining 1 tablespoon oil to the pan with the sauce. Add tomatoes; cook over medium-high heat, stirring occasionally, until beginning to soften, about 30 seconds. Add spinach, in batches, stirring constantly until wilted, about 1 minute. Add the shrimp and any juices, the pasta, pine nuts, salt and pepper; stir until just combined. Stir in Parmesan and 1/4 cup of the reserved cooking water, adding additional cooking water in 1/4-cup increments as needed so that pasta is coated with sauce. Add butter; toss the mixture until the butter melts. Garnish with additional Parmesan and pine nuts, if desired.
Originally appeared: EatingWell.com, September 2022
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Nutrition Facts(per serving)557Calories23gFat61gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
