Shrimp vegetable stir fry with linguine^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy 8/92 | ||
| Carolyn Shaw 6-95 | ||
| 6 | ounces | Uncooked linguine |
| 1 | tablespoon | Olive oil |
| ¾ | pounds | Shelled raw shrimp |
| 6 | Green onions, cut in 1\" | |
| Pieces | ||
| 2 | cloves | Garlic, minced |
| 1 | Red bell pepper, cut in 1/4\" | |
| Strips | ||
| 1 | Green bell pepper, cut in | |
| ¼ | \" strips | |
| 1 | can | (15.5oz) red beans or light |
| Kidney beans, drained | ||
| 1 | tablespoon | To 2 chopped fresh basil |
| **OR** | ||
| 1½ | teaspoon | Dried basil leaves |
| 1 | can | (8oz) tomato sauce |
| ¼ | teaspoon | To 1/2 hot pepper sauce |
Directions
Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, heat large skillet over medium-high heat until hot. Add oil; heat until it ripples. Add shrimp, green onions, garlic and bell peppers; stir fry about 4 minutes or until shrimp turn pink. Stir in beans, basil, tomato sauce and hot pepper sauce. Cook until thoroughly heated. Serve over cooked linguine. 6 (1½ cup) servings.
Per serving: 230 calories, 17 g protein, 36 g carbohydrate, 5 g fiber, 4 g fat, 81 mg cholesterol, 410 mg sodium, 460 mg potassium, 2 starch, 1 lean meat and 1 vegetable exchange.
Submitted By CAROLYN SHAW On 08-24-95