Spinach with Shrimp Orecchiette

Spinach with Shrimp Orecchiette

2

"This dish is filled with flavor and won't require too much time in the kitchen."
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Ingredients

35 m servings 592 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 73.7g
  • 24%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook pasta and spinach according to package directions. Use a straight sided large pan. Heat pan on HIGH for 3 minutes. Add olive oil, onion and garlic. Sautee for 2 minutes, add white wine. Reduce liquid until almost dry. Add spinach, tomato sauce, and chicken stock. Bring to boil and continue to cook for 3 minutes. Add shrimp and cook until it is opaque throughout, about 2 minutes. Add pasta to sauce and toss.
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Footnotes

  • Serving suggestion
  • Serve in bowls with Pecorino Romano.

Reviews

2

Many professional chefs claim that one of the biggest mistakes home cooks make is to not heat their pans hot enough. There is nothing dangerous about pre-heating a pan for 3 minutes to get it t...

As most of us do I changed this recipe a bit. First off, putting anything into a pan that has been on high for 3 minutes can't be safe. Used bag of fresh baby spinach instead of froz, didn't h...