2 - 4 oz packages of frozen, cooked salad shrimp, rinsed & drained
2 TBS olive oil
4 green onions, chopped
2 cloves garlic, minced
1/2 piece of fresh ginger root, peeled & finely minced
2 c. Bok Choy (or substitute fresh spinach), chopped
3/4 c. organic chicken broth, warm (or water with soup base)
1/4 c. Sauvignon Blanc or Albarino
1 TBS cornstarch
juice of 1 lemon
fresh ground pink peppercorns
1 - 8 oz. package whole wheat or whole grain blend Capellini (Angel Hair) pasta
Bring 3 quarts of water to boil in a large sauce pan. Add pasta & cook 5-7 minutes until al dente. Drain well & set aside.
Heat 2 TBS olive oil in large skillet on medium high. Saute green onions, garlic & ginger until onion just begins to soften. Add shrimp & saute 3 minutes more.
Add Bok Choy & stir fry until crisp tender.
Combine chicken broth & wine, blend in cornstarch. Mix until smooth. Add lemon juice, stir to combine. Pour over shrimp & vegetable mixture, stirring gently, but thoroughly, until sauce thickens. Stir in fresh ground pepper to taste.
Immediately pour sauce mixture over pasta & blend thoroughly.