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Sunday, March 27, 2011

Nutty Pasta Sauce with Shrimp

(from Cooking Light)

  • 2  tablespoons  minced fresh cilantro
  • 2  tablespoons  grated peeled fresh ginger
  • 4  tablespoons  low-sodium soy sauce
  • 4  tablespoons  crunchy peanut butter
  • 2  teaspoons  sugar
  • 2  teaspoons  rice vinegar
  • 1/2  teaspoon  hot sauce (or less if you have little people eating this!)
  • 1  garlic clove, minced
  • 2  teaspoons  dark sesame oil
  • 1 lb. medium shrimp, peeled and deveined
  • 1  cup  vertically sliced onion
  • 1  red bell pepper, cut into (1/4-inch) strips
  • 2  cups  bagged prewashed spinach
  • 4  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.

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