8 oz Best Choice angel hair pasta
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
4 teaspoons Best Choice olive oil
1 medium onion, finely chopped
1 lb. Best Choice medium shrimp, peeled, deveined and tail removed
3 cloves garlic, finely chopped
1/4 teaspoon Best Choice crushed red pepper flakes
1/2 cup dry white wine
1/4 cup Best Choice chicken broth
1/4 teaspoon Best Choice salt
1/8 teaspoon Best Choice pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter
In Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 3 teaspoons of the oil. Cover to keep warm.
While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 3 minutes or until shrimp is pink.
Stir in wine, broth, salt and pepper; cook 2 minutes. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix. Serve warm. Enjoy!