Microwave shrimp pasta primavera
8 Servings
Ingredients
| Quantity | 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 |
Directions
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)