1 1/2
tazas de jitomates estilo cherry, cortados a la mitad
3
cucharaditas de aceite de oliva
1
cebolla mediana, finamente picada (1/2 taza)
1 1/2
lb de camarón mediano, pelado, desvenados y sin cola
3
dientes de ajo, finamente picados
1/4
taza de hojuelas de chile rojo
1/2
taza de vino blanco seco
1/4
taza de caldo de pollo reducido en sodio Progresso® (de un carton de 32 oz)
1/2
cucharadita de sal
1/8
cucharadita de pimienta
3
cucharadas de perejil fresco picado
2
cucharadas de mantequilla
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Instrucciones
1
Cuece en una olla de 5 cuartos de galón la pasta como lo indican las instrucciones del paquete. Cuela. Regresa ala olla y agrega la espinaca, jitomates, y 2 cucharaditas del aceite. Cubre y mantén caliente.
2
Mientras, en un sartén de 12 pulgadas con non-stick (anti-adherente) calienta el resto del aceite a medio alto. Agrega la cebolla cocina por un minuto revolviendo. Agrega el camarón, ajo y las hojuelas de chile; cocina y revuelve por 2 minutos.
3
Agrega el vino, caldo, sal y pimienta; cocina por 2 minutos o hasta que el camarón este rosa y firme. Retira del fuego; agrega perejil, mantequilla hasta que ésta se derrita. Agrega la mezcla con el camarón a la mezcla de la pasta a la olla y revuelve para servir.
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