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Spinach and Shrimp Fra Diavolo

This quick dish is spicy, garlicky, saucy and loaded with delicious shrimp. Plus, with the addition of spinach, you’re also getting a serving of veggies. When you need a perfect low-fat weeknight meal that is easy to pull together, this is it. You can substitute arugula or kale for the spinach if you'd like. —Julie Peterson, Crofton, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 cups finely chopped fresh spinach
  • Grated Parmesan cheese, optional

Directions

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes.
  • Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.

Test Kitchen tip
  • Serve this saucy dish with pasta, rice, quinoa or Italian bread for dipping.
  • Nutrition Facts
    1-1/2 cups: 235 calories, 9g fat (1g saturated fat), 138mg cholesterol, 727mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

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