Instructions:
Avoid darkening the screen while cooking this recipe.
Cook in a 5-quart saucepan the pasta as directed by package directions. Strain. Return to the pot and add the spinach, tomatoes, and 2 teaspoons of the oil. Cover and keep warm.
Meanwhile, in a 12-inch non-stick skillet, heat the remaining oil on medium-high. Add the onion and cook for one minute, stirring. Add the shrimp, garlic, and chili flakes; cook and stir for 2 minutes.
Add wine, broth, salt, and pepper; cook for 2 minutes or until shrimp is pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add the shrimp mixture to the pasta mixture in the pot and go to serve.
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