Shrimp and Spinach Pasta Toss

  • Yield: 8 servings

Try kale too, instead of spinach. Shrimp are high in omega 3; a polyunsaturated fatty acid found primarily in certain seafood.


2tablespoons olive oil
2pounds shrimp, peeled and deveined
1/4cup chopped green onions
-- Salt and pepper to taste
2cups fresh spinach leaves, washed and stemmed
1-- (16-ounce) package penne pasta
1cup finely chopped tomatoes
3tablespoons pine nuts, toasted


  1. In a large skillet, heat olive oil until hot.  Add shrimp and green onions.  Saute until shrimp are pink, about 5 minutes.  Salt and pepper to taste.  Add spinach leaves and cook only until spinach is wilted.  Cook pasta according to package directions, omitting any oil and salt; drain.  Pour shrimp mixture over the pasta.  Toss with tomatoes and pine nuts.


Nutritional Info *per serving

  • Calories 387
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 173mg
  • Sodium 186mg
  • Carbohydrate 46g
  • Fiber 2g
  • Protein 32g