For lunch today we are having a Shrimp and Spinach combo that is served over whole wheat farfalle pasta. This recipe definitely has an Asian flair! If you are not a fan of spinach this preparation may just change your mind. I wilt tender baby spinach in a little bit of Mirin (rice wine) and it is mild and sweet tasting. Mr. Extruded Noodle liked it a lot. I thought the dish was light, delicious and dare I say healthy? This lunch will not weigh you down! Have all your ingredients ready because once you start cooking it will all come together quickly…
- 3 oz. (1-1/2 cups) whole wheat farfalle pasta
- 2 tbsp. pignoli (pine nuts), toasted
- 8 oz. (20-24) medium raw shrimp, peeled and deveined
- 2 tsp. sesame oil
- 3 tbsp. low sodium soy sauce, divided
- pinch of cayenne pepper, garlic powder and ginger
- 8 cups baby spinach
- 1/4 cup mirin (rice wine)
- pinch of garlic powder, ginger and salt
- 1-1/2 cups fat free, low sodium chicken broth
- 4 wooden skewers, soaked in water
Toast the pignoli in a dry skillet over medium low heat. Stir constantly and don’t walk away, they burn easily. Remove and set aside for garnish.
Combine the shrimp, 1 tbsp. soy sauce, pinch of cayenne pepper, garlic powder and powdered ginger in a small bowl. Let it sit for 15 minutes then thread the shrimp onto 4 skewers.
Cook the pasta in 1-1/2 cups chicken broth for 2 minutes less than package directions. Most of the liquid should be absorbed and the pasta will be coated with starch. Don’t rinse! Keep it warm while you cook the shrimp and spinach.
Heat 2 tsp. of sesame oil in a large skillet over medium low. Cook the shrimp skewers 2 minutes per side or just until they turn pink. Remove to a plate and sprinkle with more seasoning.
Wipe the skillet clean. Combine 1/4 cup of Mirin, pinch of garlic powder, powdered ginger and salt. Add the Mirin to the skillet and bring to a boil. Add all of the spinach, cover and cook 1 minute, just until wilted.
Divide the spinach and pasta between 2 bowls and toss well. Top each bowl with 2 shrimp skewers, drizzle with 1 tbsp. soy sauce and 1 tbsp. pignoli.
Our lunch was delicious. The Asian inspired seasonings are perfect with shrimp and spinach. The whole grain pasta and pignoli added great texture and nutty flavor. Make it today for your favorite spinach lover!