Spicy Shrimp and Bok Choy

From Rachael Ray's magazine

• Ready In: 22 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 2 1⁄2 lbs baby bok choy, trimmed and sliced lengthwise
• 3  tablespoons butter
• 2  bunches scallions, sliced
• 4  garlic cloves, finely chopped
• 3  tablespoons soy sauce
• 1  teaspoon crushed red pepper flakes
• 1  lb shrimp, peeled and deveined
• 1  lb angel hair pasta, cooked

Directions

1. Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the bok choy and cook, stirring, for 1 minute; drain and rinse with cold water.
2. In the same pot, melt the butter over medium-high heat. Add the scallions and garlic and cook, stirring, until softened, about 2 minutes. Stir in the soy sauce, crushed red pepper and shrimp and cook until opaque, about 2 minutes. Stir in the bok choy until heated through, about 2 minutes.
3. Serve immediately with angel hair pasta.