2 pounds Jumbo Shrimp, peeled and de-veined
1 teaspoon dried Oregano
2 cups Grape Tomatoes
3 cloves Garlic, peeled and finely minced
2 cups low-sodium Chicken Stock
Juice of one Lemon
Zest of one half Lemon
1 can White Beans, drained and rinsed
1 bag Fresh Spinach
1/4 cup grated Parmesan Cheese
3/4 teaspoon Kosher Salt, divided
6 ounces 100% Whole Wheat Spaghetti, cooked according to package instructions to al dente
Preaheat oven to 400 degrees. On a foil lined sheet pan toss Shrimp, 1/4 teaspoon salt, oregano, and 1/2 tablespoon Olive Oil together. Spread shrimp out in an even layer. Bake Shrimp for 6 to 8 minutes, until just pink.
Meanwhile, heat 1/2 tablespoon olive oil over medium heat in a large pan. Add tomatoes and cook for 5 minutes, stirring occasionally. Add minced garlic to pan, cook for 1 minute. Add chicken stock, lemon juice and zest, white beans, and salt to pan. Bring mixture to a boil over high heat. Continue cooking, stirring occasionally until stock reduces to half, about 8 minutes. Add spinach and continue to cook and toss mixture until spinach is fully wilted. Add parmesan, cooked spaghetti, and shrimp to sauce. Toss and serve.
Servings: 4; 350 calories per serving
Make this dish vegetarian by omitting shrimp and using veggie stock instead of chicken stock.
You can use frozen shrimp in this dish. Just defrost in fridge no more than 1 day before cooking.