- 8 oz. spaghetti or other long pasta (choose according to your tastes and dietary preferences - rice noodles are a great gluten free option)
- 1 T. olive oil
- 1 c. pineapple chunks
- 1/2 red onion, sliced into thin wedges
- 8-10 red sweet mini-peppers, stems removed and sliced in half
- 8 oz. large shrimp, peeled and deveined
- About 1/2 c. Mango Ginger Habanero Sauce or another tropical-inspired sauce of your choice, divided
- 1 medium carrot, peeled and coarsely shredded
- 1 generous handful fresh spinach, coarsely chopped
- 2 tsp. black sesame seeds
Prepare the pasta according to the package instructions. Do not drain.
While the pasta is cooking, heat the olive oil over medium-high heat in a medium-sized nonstick skillet. Sear the pineapple chunks in the skillet until lightly browned; remove to a bowl and set aside. Add the red onion and mini-peppers to the skillet. Sauté the vegetables until softened and lightly browned; remove to a bowl and set aside. Add the shrimp to the skillet and sauté until cooked through and lightly browned. Add about 2 tablespoons of the bottled sauce to the skillet and toss the shrimp to fully coat them. Turn off the skillet and set the shrimp aside.
To assemble the noodle bowls, using a pair of tongs, remove a serving of pasta from the hot cooking water and set it briefly in a small bowl. Add half of the remaining sauce to the bowl and turn the pasta with the tongs to fully coat it. Set it into a wide, shallow individual serving bowl. Arrange the cooked and raw vegetables, seared pineapple, and shrimp over the hot noodles. Sprinkle the top of the bowls with black sesame seeds. If desired, add more sauce at the table.
- Yields: 2 large servings
- Preparation Time: 20 minutes