1 ½ cups low-sodium fish stock or vegetable broth
2 tablespoons reduced sodium soy sauce
4 teaspoons cornstarch
1 teaspoon chili-garlic sauce, such as Sriracha
2 small hearts of Romaine lettuce (12 ounces)
4 cups, lightly packed, baby spinach leaves
1 large shallot (2 ½ ounces)
3 cloves garlic
3/4 pound medium shrimp, peeled and deveined
½ pound spinach fettuccine
2 tablespoons canola oil
¼ teaspoon salt
¼ teaspoon fresh ground pepper
In a small bowl, whisk together the fish stock or broth, soy sauce, cornstarch and chili-garlic sauce.
Bring a large pot of water to boil for the noodles. While the water is heating, cut the Romaine into 1-inch pieces (including whiter portion closer to bottom) and coarsely chop the spinach. Thinly slice the shallot and the garlic. Rinse and pat dry the shrimp.
Add the pasta to the boiling water and cook for 1 minute less than the time indicated on the package. Drain and reserve.
Heat 1 tablespoon of the oil in a wok or very large (14-inch) skillet over a medium-high heat. Season shrimp with the salt and pepper and cook until it is pink and nearly cooked through, about 3 minutes. Transfer the shrimp to a plate.
Add the remaining tablespoon of oil to the pan, then add the shallot and garlic and cook until fragrant, 1 minute. Add the Romaine and cook, stirring occasionally, until the edges are charred, 2-3 minutes. Add the spinach and cook until just wilted, 30 seconds. Return shrimp to pan, then add the cooked fettuccine and broth mixture and cook, stirring, until the liquid reduces and thickens, 1-2 minutes.
Makes 4 servings
Serving size: 1 ¾ cups
Per serving: Calories 410; Total Fat 10g; (Sat Fat 1g, Mono Fat 4.9g, Poly Fat 3.3g); Protein 28g; Carb 54 g; Fiber 5g; Cholesterol 130mg; Sodium 680mg
Excellent source of: Copper, Folate, Iron, Niacin, Phosphorus, Protein, Selenium, Thiamin, Vitamin A, Vitamin C
Good source of: Calcium, Fiber, Magnesium, Potassium, Riboflavin, Vitamin B6, Vitamin B12, Zinc
Copyright 2017 Ellie Krieger. All rights reserved.