Wok-Charred Lettuce and Spinach Noodle Stir Fry with Shrimp

I'll be honest - I wasn't sure about this recipe.  It's from a new cookbook, called Weeknight Wonders by Ellie Krieger, and it's got SAUTEED LETTUCE, for god's sake.  Sounded a little wierd, but I gave it a try, and I loved, loved, loved it.  It's a good, healthy Asian stir fry with just a bit of a bite to it.  Have happily been eating leftovers for days.  I have since made a second recipe from the book, just as good (posting that next), so I think this one's a winner.

Ingredients:

• 8 oz spinach fettucine
• 1 1/2c fish stock or vegetable broth
• 2 TB low sodium soy sauce
• 4 tsp corn starch
• 1 tsp chili-garlic sauce (sriracha)
• 2 small hearts of romaine lettuce (0.25 lb)
• 4c baby spinach leaves
• 1 large shallot (2.5 oz)
• 3 whole cloves garlic (can't use pre-minced)
• 3/4 lb medium shrimp, peeled and deveined
• 2 TB canola oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions:
Bring a large pot of water to boil.  Add pasta and cook for one minute less than the directions on the box indicate.  Drain and reserve.

In a small bowl, whisk together fish stock, soy sauce, corn starch, sriracha.  Cut the romaine into 1-inch pieces (including the white portions toward the bottom).  Coarsely chop the spinach if leaves are large.  Thinly slice the shallot and the garlic.  Rinse and pat the shrimp dry with a paper towel.

Heat 1 TB of oil in a large skillet or wok (14") over med-high heat.  Season the shrimp with salt and pepper and cook in the pan until pink.  Remove the shrimp from the pan and reserve.  Add the remaining 1TB of oil to the pan, add the shallot and garlic, and cook till fragrant, 1-3 min. Add the romaine and cook till the edges are charred, 3-4 minutes.  Add the spinach and cook until just wilted (30 sec).  Return the shrimp & fettucine to the pan, add the fish stock mixture, and cook, stirring, until the liquid reduces and thickens, 1-2 min.

Serves 4, nutritional information:
Calories: 410
Fat - 10g
Protein - 28g
Carbs - 54 g
Fiber - 5 g
Cholesterol - 130 mg
Sodium - 680 mg