Chili Garlic Shrimp Pasta

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 cups baby spinach
• 8 oz whole-wheat spaghetti
• 1 1/2 tablespoons avocado oil
• 4 garlic cloves, minced
• 1/2 to 1 teaspoon red pepper flakes (or 1 teaspoon chili crisp)
• 1 tablespoon Low-Sodium Soy Sauce Substitute or reduced-sodium soy sauce
• 1 teaspoon rice vinegar
• Pinch of monk fruit sweetener (optional)
• 2 to 4 1/2 cups water
• 1 lime, half sliced and half in wedges
• 2 scallions, sliced

Steps

1. Warm the avocado oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and stir for 15 to 20 seconds, just until fragrant.
2. Stir in the soy sauce substitute, rice vinegar, sweetener and 2 cups of water.
3. Turn the heat to high, add the dry spaghetti and bring to a simmer, turning the noodles as they soften.
4. Keep stirring as the liquid reduces and turns glossy from the pasta starch. Add more water about 1/2 cup at a time only if the noodles need it.
5. When the liquid has reduced by about half, add the broccoli and cook 2 minutes. Add the shrimp and lime slices and cook just until the shrimp turn pink, 2 to 3 minutes, then fold in the spinach until it wilts.
6. Top with scallions and serve with lime wedges.