Weeknight Shrimp Spaghetti with Spinach • Seafood Nutrition Partnership


8 oz. uncooked whole wheat spaghetti
1 tablespoon olive oil
1 medium-size yellow onion, chopped
1 1/2 teaspoons dried oregano
2 cloves garlic, minced
1 (28-oz.) can no-salt-added crushed tomatoes with basil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 lb. frozen peeled and deveined raw medium shrimp, thawed
3 cups packed fresh baby spinach
1/4 cup grated Parmesan cheese (optional)
Chopped fresh parsley (optional)
Recipe developed by Jessica Ivey RDN


1.Cook spaghetti according to package directions. Drain, and return to pan.
2.Meanwhile, heat oil in a large, deep skillet over medium heat. Add onion, and sauté 6 minutes or until onion is tender and starting to caramelize. Add oregano, and garlic, and sauté 1 minute longer. Stir in tomatoes, and bring to a simmer. Cover, reduce heat, and simmer 10 minutes.
3.Stir balsamic vinegar, salt and pepper into sauce. Add shrimp, and cook, stirring frequently, 4 minutes. Stir in spinach, and cook 1 to 2 minutes or just until spinach wilts and shrimp turn pink. Remove from heat, and stir in cooked spaghetti.
4.Divide evenly among 4 pasta bowls or plates, and sprinkle with cheese and parsley, if desired.

This Weeknight Shrimp Spaghetti with Spinach from Jessica Ivey, RDN has everything you love about spaghetti with an upgraded nutrition profile. Using whole grain pasta boosts the fiber content, and the addition of spinach provides a dose of disease-fighting carotenoids, folic acid, iron, and calcium. Tomato sauce is rich in the antioxidant, lycopene, which has been shown to promote heart health and prevent some types of cancer, and shrimp provide high-quality protein with significantly less saturated fat than ground chuck.

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