Garlic Shrimp Pasta

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 oil1 medium onion, finely chopped (1/2 cup)1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed3 cloves garlic, finely chopped1/4 teaspoon crushed red pepper flakes1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton)1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)1/4 teaspoon salt1/8 teaspoon pepper3 tablespoons chopped fresh parsley2 tablespoons butter1. 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. 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.