If you’re a pasta fan, spruce up the dish with some flavor-enhancing, uber nutritious ingredients like shrimp and spinach! When you eat pasta by itself, you’re diving into a bowl of carbohydrates. That’s not always a bad thing. Carbs boost your energy levels and come in handy before a tough workout. However, if you want to crank up the nutritional value in your scrumptious bowl of noodles, you can’t go wrong with some protein and vitamin-rich leafy greens.
Plump shrimp offers chewy, protein-packed texture that tastes amazing when paired with flavorful garlic. Spinach leaves are cooked until wilted, delivering a silky texture that simply melts in your mouth. Equally delicious with noodles, this shrimp and spinach pasta is simple, tasty, and a guaranteed hit at dinnertime!
Yields: 6 servings | Calories: 314 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 122mg | Sodium: 557mg | Carbohydrates: 47g | Fiber: 5g | Sugar: 7g | Protein: 25g | SmartPoints: 8
- 10-ounces whole grain fettuccine noodles
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pound raw shrimp, shelled and deveined
- 2 cups (loosely packed) baby spinach
- 3 cups marinara, no sugar added
Boil pasta according to package directions, until al dente, drain and set aside.
Add olive oil and garlic to a large skillet and cook over medium-low heat for about 1 minute, or until fragant.
Add shrimp and spinach and cook for 3-5 minutes, until shrimp is pink and spinach is wilted. Stir in marinara and cooked noodles, toss to combine. Increase heat to medium and cook for 1-2 minutes, until heated through.
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