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1
Rinse the shrimp with cool water and pat dry with paper towels.
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2
Sprinkle with the salt and pepper, and set aside.
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3
Cook the pasta al dente according to package directions.
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4
Drain well, return to the pot and toss with olive oil if desired.
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5
Cover to keep warm.
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6
While the pasta is cooking, coat a large nonstick skillet with olive oil cooking spray, and heat over medium-high heat.
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7
Add the garlic and stir-fry for 30 seconds, or until the garlic just begins to turn color.
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8
Add the shrimp and stir-fry for about 4 minutes, or until the shrimp turn opaque and any liquid released from the shrimp during cooking has evaporated.
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9
Add wine, lemon juice and oregano to the skillet, and cook for about 2 minutes, or until the volume is reduced by half.
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10
Reduce heat to medium, add the spinach and stir-fry for a minute or 2, or just until the spinach is wilted.
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11
Stir in the roasted red peppers.
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12
Add the pasta to the skillet.
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13
Place the chicken broth in a small bowl and stir in the cornstarch.
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14
Pour the mixture over the pasta and toss gently for about 1 minute, or until the sauce thickens slightly.
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15
Add a little more broth if the mixture seems too dry.
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16
Remove the skillet from the heat and serve hot, topping each serving with a tablespoon of Parmesan.
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17
TIP: To roast peppers: Rinse peppers, dry well and cut in half lengthwise.
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18
Remove stems, membranes and seeds.
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19
Coat a large baking sheet with nonstick cooking spray and place the peppers, cut side down, on the sheet.
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20
Bake at 425 degrees F for 25 minutes, or until the skins are blistered and charred.
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21
Transfer peppers to a bowl, cover tightly with a lid or plastic wrap, and let steam in bowl at least 15 minutes.
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22
When peppers are cool enough to handle, gently peel the charred skins off (they should slip off easily).
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23
Dice or slice peppers and use as desired.
