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Nutty Pasta Toss with Shrimp

Randy Mayor; Cindy Barr
Yield 2 servings (serving size: 1 cup shrimp mixture and 1 cup pasta)
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)

Nutrition 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

How to Make It

  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.