Ingredients
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8 ounces whole-wheat pasta shells, large elbow noodles or large rigatoni noodles
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1 pound unpeeled raw deveined shrimp (21-25 count; see Tip)
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4 cups chopped spinach
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1 cup corn kernels
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1 cup peas (fresh or frozen, thawed)
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1 medium onion, chopped
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4 cloves garlic, thinly sliced
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2 tablespoons tomato paste
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1 ¾ teaspoons smoked paprika
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¼ teaspoon saffron
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¾ teaspoon salt
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4 cups water
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2 tablespoons chopped fresh parsley for garnish
Directions
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Combine pasta, shrimp, spinach, corn, peas, onion, garlic, tomato paste, paprika, saffron and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with parsley, if using.
