Yield: 8 Servings
Measure | Ingredient |
---|---|
8 ounces | Medium Shells OR Mostaccioli OR other medium pasta shape, uncooked |
13¾ ounce | Low-sodium chicken broth |
3 tablespoons | Cornstarch |
2 tablespoons | Vegetable oil |
1 large | Onion; cut in thin wedges |
3 larges | Garlic cloves; minced |
2 mediums | Carrots; cut in matchstick-size pieces |
1 medium | Red bell pepper; seeded, cut in thin strips |
½ cup | Snow peas cut in half diagonally |
2 tablespoons | Lemon juice |
1 tablespoon | Grated fresh ginger |
⅛ teaspoon | Crushed red pepper (optional) |
12 ounces | Medium shrimp shelled and deveined |
Prepare pasta according to package directions. While pasta is cooking, stir together chicken broth and cornstarch in a small bowl.
In a 2-quart, microwaveable casserole or bowl, combine vegetable oil, onion, garlic, carrots, red pepper, snow peas, lemon juice, ginger and crushed red pepper. Cover; microwave on HIGH (100 percent) stirring once, for 3 minutes or until vegetables are tender-crisp.
Restir cornstarch mixture. Stir into vegetables. Cover; microwave stirring once, for 5 minutes or until slightly thickened. Add shrimp.
Cover; microwave on HIGH for 2 minutes, stirring once. Let stand 2 minutes.
When pasta is done, drain well. Spoon shrimp mixture over pasta, toss and serve.
Each serving provides: 314 Calories; 16.7 g Protein; 48⅘ g Carbohydrates; 5⅖ g Fat; 65⅕ mg Cholesterol; 209 mg Sodium.
Calories from Fat: 16%
Copyright National Pasta Association () (Reprinted with permission)