Shrimp and Spinach Pasta

This is a great staple for your monthly menu.  Light, healthy, and really tasty.  I try to keep my pasta dishes to just a couple of month for dietary reasons, and this is a great reason to bring out this recipe.  Fast, easy, delicious, and nutritious.  Does it get any better?

I halved the recipe listed below (using a 10 oz box of frozen, chopped spinach, thawed and squeezed dry).  Plenty for two, with leftovers.  You could simply substitute chicken if that suits you better.  Simply chop up some skinless, boneless chicken breasts and saute them in some olive oil and add the chicken at the end.  Serve with a good crusty, artisan bread or baguette and maybe a Caesar Salad.

SHRIMP AND SPINACH PASTA (Serves 4+)

1 pound frozen, peeled and deveined medium shrimp
1 (16 oz) pkg frozen chopped spinach, thawed
1/2 medium onion, diced
1 Tbsp olive oil
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can chicken broth
1 tsp Greek seasoning
1 (8 oz) package angel-hair pasta, cooked
1/2 (4 oz) package crumbled feta cheese, or to taste

Thaw shrimp according to package directions.  Drain spinach well, pressing between paper towels, and set aside.

Saute onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender.  Stir in tomatoes, broth, and Greek seasoning; bring to a boil and cook, stirring occasionally, 10 minutes.

Add shrimp and cook 2 minutes.  Stir in spinach.  Spoon over pasta sprinkle with cheese and serve immediately.  

Recipe Source:  Chattanooga Times Free Press, 2-23-11.