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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Garlic Shrimp Pasta

Ciao, belly! Our Garlic Shrimp Pasta tastes just as rich and flavorful as the original, but it won’t tax your tummy.

There's that old joke about a seafood diet - see food, and eat it. The funny thing is, though, that it might actually work with this healthified shrimp-and-pasta favorite that has half the fat and two-thirds less saturated fat! Here's the skinny on what we did to healthify this recipe:

Classic pasta > Multigrain pasta
Added fresh baby spinach and cherry tomatoes
2 tablespoons olive oil > 3 teaspoons olive oil
1/2 cup butter > 2 tablespoons butter plus 1/4 cup reduced-sodium chicken broth
1/2 teaspoon salt > 1/4 teaspoon salt

Nutritional Highlights

Calories

440 (before)

300 (after)

Total Fat

22 g (before)

9 g (after)

Sodium

640 mg (before)

370 mg (after)

Dietary Fiber

2 g (before)

4 g (after)

Vitamin A (%DV)

15 % (before)

50 % (after)

Prep Time:30 min

Start to Finish:30 min

makes:6 servings

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1 In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2 Meanwhile, while pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3 Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

1 In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2 Meanwhile, while pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3 Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutritional Information

1 serving: Calories 300 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 170mg; Sodium 370mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 3g); Protein 25g % Daily Value Vitamin A 50%; Vitamin C 15%; Calcium 8%; Iron 30% Exchanges 2 Starch, 0 Other Carbohydrate, 0 Fat Carbohydrate Choices 2