Nutty Pasta Toss with Shrimp
To save time, use bottled minced fresh ginger and bottled minced garlic.
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
saute for 3 minutes or until done. Remove shrimp from pan. Add onion and bell
pepper to pan; saute 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.
Yield: 2 servings (serving size: 1 cup shrimp mixture and 1 cup pasta)
Calories 483(25% From Fat); Fat 13.4g (Sat 2.4g,Mono 5.1g,Poly 4.4g);
Protein 36.1g; Cholesterol 172mg; Calcium 108mg; Sodium 1003mg; Fiber 4.8g;
Iron 6.2mg; Carbohydrate 55.1g
Cooking Light
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