Total Time: 3 Hrs 20 mins

Prep Time: 20 mins

Chill Time: 3 Hrs

Yield: 4 servings



    • 8 oz Uncooked angel hair pasta
    • 4 Cups fresh baby spinach
    • 1-1/2 Cups halved cherry tomatoes
    • 1/4 cup olive oil
    • 1 small onion diced
    • 1-1/2 cups fresh shrimp, peeled & deveined
    • 4 - 6 cloves garlic finely chopped
    • 1/2 tsp red pepper flakes
    • 1/2 cup dry white wine
    • 1/4 cup chicken broth
    • 1/4 tsp salt
    • 1/8 tsp freshly ground pepper
    • 3 tablespoons chopped fresh parsley
    • 3 tablespoons butter
    • 1/4 cup grated parmesan cheese


      1. Cook pasta according to package directions. Drain, return to saucepan.  Stir in spinach, tomatoes and 1 tablespoon oil.  Cover to keep warm.
      2. While the pasta is cooking heat 2 tablespoons oil over medium heat. Add onion, cook and stir 1 minute.  Add shrimp, garlic and red pepper flakes, cook and stir 2 minutes.
      3. Stir in wine, broth, salt and pepper. Cook 2 minutes or until shrimp are pink and firm.  Remove from heat, stir in parsley and butter until butter is melted.  Add shrimp mixture to pasta in sauce - pan toss to mix.
      4. Pour into a serving bowl and top with parm.


           Tara's Tip: Shrimp is one of my favorite proteins and this dish comes together literally in minutes.  Ideal for a quick meal that’s even elegant enough to serve to guests.


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