Nutty Pasta Sauce with Shrimp

(from Cooking Light)

Ingredients

• 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)

Preparation
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.