Oct 09 2009
Ginger Shrimp Rotini
Looking for a different taste on everyday pasta? Try this exotic take that’s sure to have guests and family alike asking for seconds.
1 pkg (500 g) Catelli Smart Rotini pasta
30 mL (2 tbsp) olive oil
1 each clove garlic and small red onion, thinly sliced
454 g (1 lb) large shrimp, peeled and deveined
250 mL (1 cup) chicken broth
5 mL (1 tsp) cornstarch
1.5 L (6 cups) lightly packed spinach
15 mL (1 tbsp) minced fresh ginger
Salt and pepper, to taste
• Cook rotini according to package directions.
• Heat olive oil in a large, nonstick skillet set over medium-high heat.
• Add onion and garlic; stir-fry for 2 minutes.
• Add shrimp; stir-fry shrimp for 2 minutes.
• Whisk broth with cornstarch; add to pan. Bring to a boil.
• Add hot rotini, spinach and ginger; toss until spinach is wilted.
• Season with salt and pepper to taste.
Serves 6 / Prep time: 20 minutes
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