Creamy Shrimp Scampi with Angel Hair

Yields 2 servings (2 cups per serving)


1 tsp olive oil
3 garlic cloves, thinly sliced
1 tsp hot chili flakes
8 oz. medium shrimp (about 20 shrimp),
    shelled and deveined
1 Tbsp flour
12 oz. baby spinach (about 2 cups)
1 cup skim milk

2 oz. whole-wheat angel hair, cooked
    according to the package instructions
1 cup no-salt-added navy beans,
    drained and well rinsed
½ cup Romano cheese, grated
2 Tbsp parsley, chopped



Warm the oil in a large skillet. Add the garlic and the chili flakes. Cook one minute, stirring once or twice until the garlic is lightly browned. Increase the heat to high and add the shrimp. Cook one to two minutes, stirring often, until the shrimp start to turn pink.

Sprinkle the flour over the shrimp and cook 1 more minute, stirring often until the flour coats the shrimp. Add the milk and reduce the heat to medium. Cook one to two minutes, stirring until a thick sauce forms and the shrimp is cooked through and no longer translucent when cut with a knife.

Add the spinach, pasta, beans and cheese, then toss to coat. Cook an additional minute, until the spinach wilts. Sprinkle with parsley and serve immediately.

Nutrition Facts (per serving): calcium 574 mg, vitamin D 64 IU, calories 533, fat 11 g (saturated fat 5 g), cholesterol 196 mg, protein 39 g, carbohydrates 35 g, fiber 3 g, sodium 212 mg

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Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at

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