Nutty Pasta Toss with Shrimp

Randy Mayor; Cindy Barr

To save time, use bottled minced fresh ginger and bottled minced garlic.

Yield: 2 servings (serving size: 1 cup shrimp mixture and 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 483
  • Calories from fat: 25%
  • Fat: 13.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 4.4g
  • Protein: 36.1g
  • Carbohydrate: 55.1g
  • Fiber: 4.8g
  • Cholesterol: 172mg
  • Iron: 6.2mg
  • Sodium: 1003mg
  • Calcium: 108mg


  • 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)


  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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