Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6

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

Dana McCauley
Recipe by Cooking Light June 2004

Gallery

Randy Mayor; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a medium bowl, stirring well with a whisk.

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  • 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.

Nutrition Facts

483 calories; calories from fat 25%; fat 13.4g; saturated fat 2.4g; mono fat 5.1g; poly fat 4.4g; protein 36.1g; carbohydrates 55.1g; fiber 4.8g; cholesterol 172mg; iron 6.2mg; sodium 1003mg; calcium 108mg.
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