Nutty Pasta Toss with Shrimp

Nutty Pasta Toss with Shrimp Recipe
Randy Mayor; Cindy Barr
To save time, use bottled minced fresh ginger and bottled minced garlic.


2 servings (serving size: 1 cup shrimp mixture and 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 483
Caloriesfromfat 25 %
Fat 13.4 g
Satfat 2.4 g
Monofat 5.1 g
Polyfat 4.4 g
Protein 36.1 g
Carbohydrate 55.1 g
Fiber 4.8 g
Cholesterol 172 mg
Iron 6.2 mg
Sodium 1003 mg
Calcium 108 mg


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.

Dana McCauley,

Cooking Light

June 2004
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