Nutty Pasta Toss with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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To save time, use bottled minced fresh ginger and bottled minced garlic. Ingredients:
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) |
Directions:
1. Combine first 8 ingredients in a medium bowl, stirring well with a whisk.
2. 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.
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