Shrimp and white beans over spinach fettuccine
2 oz, Spinach
1 medium, finely chopped
1 cup(s), finely chopped
2 medium clove(s), minced
¼ cup(s), dry
Canned white beans
⅔ cup(s), small, rinsed and drained
½ pound(s), Jumbo, peeled and deveined
Reduced-sodium chicken broth
¼ cup(s), fresh, loosely packed leaves, thinly sliced
Red pepper flakes
½ tsp, to 1/4 or to taste
- Cook the pasta according to package directions, omitting the salt if desired; drain. Keep warm.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and fennel. Cook, covered, stirring occasionally until translucent, 3–5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the wine and bring to a boil; cook just until a small amount of the wine remains in the skillet. Stir in the beans, shrimp, broth, basil, and crushed red pepper; cover and bring to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, 3–4 minutes.
- Transfer the pasta to a large serving bowl, top with the shrimp mixture, and toss to mix. Serve at once. Yields 1 1/2 cups per serving.