Ginger Shrimp Rotini

Ginger Shrimp Rotini
  • 6 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 500 g


  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    clove garlic, thinly sliced

  • 1

    small red onion, thinly sliced

  • 1 lb
    (454 g)

    large shrimp, peeled and deveined

  • 1 cup
    (250 mL)

    organic chicken broth

  • 1 tsp.
    (5 mL)

    corn starch

  • 6 cups
    (1 1/2 L)

    lightly packed spinach

  • 1 Tbsp.
    (15 mL)

    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 until 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.

Source: Catelli

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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