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Low Fat Shrimp and Spinach Toss


1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive oil
6 cups coarsely chopped spinach
1/2 cup fat-free chicken broth
3/4 pound medium shrimp, peeled and deveined, with tails left on
1 cup sliced roasted peppers
1/2 teaspoon freshly ground black pepper
6 oz. spaghetti cooked

Toss onions and garlic with oil, then cook in a covered pot over medium heat, stirring, until onions are tender, about 10 minutes. Add spinach and broth. Bring to a boil. Cook, tossing often, until spinach is tender, 1 to 2 minutes. Add shrimp, roasted peppers and black pepper. Cook, tossing often, until shrimp are pink and cooked through, 3 to 4 minutes. Toss sauce with hot spaghetti and serve.

Makes 4 servings.

Calories.....328.....Fat.....6 g.....Fiber.....4.9 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.