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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
Spinach and Shrimp Fra Diavolo
Spinach and Shrimp Fra Diavolo Recipe photo by Taste of Home
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  • 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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