Garlic Shrimp Pasta

• 8 ounces, weight Spaghetti, Fettucine Or Angel Hair Pasta
• 4 cups Fresh Spinach Leaves
• 3 Tablespoons Olive Oil, Divided
• 1/2 cups Onion, finely chopped
• 1- 1/2 pound Shrimp, Deveined
• 1/4 teaspoons Crushed Red Pepper
• 3 cloves Garlic, Minced
• 1/4 cups White Wine
• 1/4 cups Chicken Broth
• Parsley, Salt And Pepper, To Taste
• 2 Tablespoons Butter

1. Cook pasta according to package directions.
2. Drain pasta and return it to the pan.
3. Add spinach and 2 tablespoons olive oil; toss and set aside.
4. While pasta is cooking, heat 1 tablespoon olive oil in a skillet on medium high.
5. Add onion and cook for 1 minute.
6. Add shrimp, red pepper and garlic; cook for 2 minutes or until shrimp begins turning pink.
7. Add wine, broth, salt and pepper; cook for 2 minutes or until shrimp is cooked.
8. Stir in butter and parsley.
9. Toss with pasta and serve.
10. *If you prefer, you can eliminate the wine and use a total of 1/2 cup of chicken broth instead.
11. I use shrimp that has been deveined but still has the shell because it adds so much more flavor to the sauce.
12. To avoid the mess but still get the flavor benefits, you can use peeled and deveined with tails on.

fettucine, fresh spinach leaves, olive oil, onion, shrimp, red pepper, garlic, white wine, chicken broth, parsley, butter

Taken from tastykitchen.com/recipes/main-courses/garlic-shrimp-pasta/ (may not work)