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. |
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