Nutty Pasta and Shrimp
1 tablespoon minced fresh cilantro 1 tablespoon grated peeled fresh ginger 3 tablespoons low-sodium soy sauce 2 tablespoons crunchy peanut butter 1 teaspoon sugar 1 teaspoon rice vinegar 1/4 teaspoon hot sauce 1 garlic clove, minced 1 teaspoon dark sesame oil 8 ounces medium shrimp, peeled and deveined 1 cup vertically sliced onion 1/2 red bell pepper, cut into (1/4-inch) strips 1 cup bagged prewashed spinach 2 cups hot cooked rigatoni (about 1 1/4 cups uncooked pasta)
Combine first 8 ingredients in a medium bowl, stirring well with a whisk.Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté for 3 minutes or until done. Remove shrimp from pan. Add onion and bell pepper to pan; sauté 3 minutes. Add soy sauce mixture, shrimp, and spinach. Reduce heat to medium; cook 2 minutes or until spinach wilts. Serve shrimp mixture over pasta.
Serves 2. (serving size: 1 cup shrimp mixture and 1 cup pasta)
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