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.
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Really good and super simple to make. I doubled the recipe for our family and used almost two bags of spinach. I also did as another reviewer stated and used a ladel full or so of pasta water to thin the sauce. It also helped to wilt the spainach. I used Penne Rigata pasta and I omitted the cilantro. I didn't have as much shrimp in the freezer as I thought so after I let my girls get there shrimp I chopped up some left over steak an I had that with mine.
Just made this for the first time tonight. I added extra hot sauce because we like spicy food. Reduced the ginger a little bit, because I don't like such a potent ginger taste. I didn't have low sodium soy sauce, so I used regular with half water. It was very good, but still a little bit on the salty side. Will reduce to half the soy sauce next time, though. :)
I think I've made this at least 2 or 3 dozen times over the last 5 years. I've made it with shrimp, per recipe, which is wonderful, but we most often make it with tofu stir-fried in light sesame oil. It gets really simple if you use bottled minced ginger and bottled minced garlic. We serve it on top off buckwheat soba noodles. I'm not sure if I've ever made the original 2-serving recipe -- we always need at least 4 servings, and I've even tripled the recipe to make 12 servings before. It always turns out beautifully. Guests love it, though it is simple enough for a weeknight meal.
My husband and 2.5 yr old both loved this. I did make a few modifications: I added some julianne zucchini squash to the veggies; I made 1.5 times the sauce, adding 1/4t crushed red pepper (instead of the hot sauce), 1T sherry and 3T of the pasta water to loosen it enough to mix with the veggies/shrimp and pasta together. Served with rice noodles. Really delicious â will make again