• 6servings
  • 30minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) fettuccine or spaghetti

  2. 2 tablespoon(s) olive oil

  3. 1 medium (6- to 8-ounce) onion , chopped

  4. 2 clove(s) garlic , thinly sliced

  5. 1/2 cup(s) dry white wine

  6. 1 bottle(s) (8-ounce) clam juice

  7. Salt

  8. 1 pound(s) shelled and deveined large shrimp , with tail part of shell left on if you like

  9. 1 bag(s) (5- to 6-ounce) baby spinach

  10. 1/3 cup(s) (loosely packed) fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

  2. Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often. Add wine; increase heat to medium-high and cook 1 minute. Stir in clam juice and 1/2 teaspoon salt; heat to boiling. Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.

  3. Drain pasta and add to skillet with spinach and parsley; toss to coat.


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