- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, thinly sliced
- 2 cloves garlic, chopped
- 1 cup dry white wine
- 1 (10 ounce) box Birds Eye® Chopped Spinach
- 1 cup prepared tomato sauce
- 2 cups chicken stock
- 1 pound medium shrimp, thawed and peeled
- 3/4 pound orecchiette pasta
- Cook pasta and spinach according to package directions. Use a straight sided large pan. Heat pan on HIGH for 3 minutes. Add olive oil, onion and garlic. Sautee for 2 minutes, add white wine. Reduce liquid until almost dry. Add spinach, tomato sauce, and chicken stock. Bring to boil and continue to cook for 3 minutes. Add shrimp and cook until it is opaque throughout, about 2 minutes. Add pasta to sauce and toss.