Garlic Shrimp Pasta

Kristen made this recipe for me when I visited her in Wisconsin.  It is delicious, easy, and low calorie!
Skinny Garlic Shrimp Pasta
8 oz angel hair pasta
4 cups fresh baby spinach
1 1/2 cups halved cherry tomatoes
1 Tablespoon olive oil
1 onion, finely chopped
1 1/2 lb. fresh medium shrimp, peeled, deveined, and tails removed
3 cloves garlic, finely chopped
1/4 tsp. crushed red pepper flakes
3/4 cup chicken broth
Salt and pepper
3 T. chopped fresh parsley
2 T. butter

Cook pasta in plenty of salty as the sea water.  Drain;  Return to pan and stir in spinach, tomatoes and 2 tsp. of the oil.  Cover to keep warm.

While pasta is cooking, heat remaining oil in skillet.  Add onion and cook and stir until soft.  Add shrimp, garlic, and pepper flakes.  Cook and stir for 2 minutes.  Stir in chicken broth and add salt and pepper.  Cook until shrimp are pink- about two minutes.  Remove from heat and stir in parsley and butter.  Stir until butter is melted.  Add shrimp mixture to pasta mixture.  Toss and serve.

Original Source:  Betty Crocker