I've been on a pasta kick lately, a healthy pasta kick, and decided to contribute last night's dinner--Shrimp and White Beans with Garlic Spinach over Fettuccine. Yes, this IS healthy eating. I played around with a recipe I found in Weight Watchers' Dining for Two. I increased the amount of beans and garlic, added the garlic spinach, and, okay, shoot me, increased the amount of pasta. Really 2 ounces of pasta for 2 people is a little much...or, a little little. The dish went together quickly and was quite filling. Because it already contained spinach, it didn't even require a salad. A crisp white Pinot Grigio would not be unwelcome, however.
Serves 2
4 oz fettuccine
1 tbs olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced thinly
1/4 cup dry, white wine
1 - 15 oz can small white beans, drained and rinsed
1/2 lb peeled and deveined jumbo shrimp
2/3 cup chicken broth
1/4 cup loosely packed fresh basil leaves, thinly sliced
1 pkg cleaned baby spinach
Cook the pasta according to package directions; drain and keep warm.
Heat the oil in a large, nonstick skillet over medium high heat. Add the onion and garlic and cook, stirring, 3-5 minutes. Add the spinach and cook another 2-3 minutes. Add the wine and bring to a boil. Cook until the wine is reduced by half.
Stir in the beans, shrimp, broth, and basil. Cover and bring to a boil. Reduce the heat and simmer until shrimp are opaque, about 3-4 minutes.
Transfer the pasta to serving bowls and top with the shrimp mixture. Toss to mix and serve at once.
Now, back to that party....be sure to check out Marie and Maryann's sites for other great festa dishes.
