Ginger Shrimp Rotini

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Ingredients

1 BOX (500 G)	CATELLI® ROTINI
2 tbsp (30 mL)	olive oil
1 each	clove garlic and small red onion, thinly sliced
454 g (1 lb)	large shrimp, peeled and deveined
1 cup (250 mL)	chicken broth
1 tsp (5 mL)	cornstarch
6 cups (1.5 L)	lightly packed spinach
1 tbsp (15 mL)	minced fresh ginger

1	Cook rotini according to package directions.
2	Heat olive oil in a large, nonstick skillet set over medium-high heat. Add onion and garlic; stir-fry for 2 minutes.
3	Add shrimp; stir-fry until shrimp for 2 minutes.
4	Whisk broth with cornstarch; add to pan. Bring to a boil.
5	Add hot rotini, spinach and ginger; toss until spinach is wilted.
6	Season with salt and pepper to taste.