Thai shrimp and vegetable pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Cappellini; (extra thin spaghetti) |
| 16 | ounces | Frozen mixed vegetables (broccoli; red pepper, onions& mushroom |
| 12 | ounces | Medium shrimp; Peeled and deveined |
| ½ | cup | Thai peanut sauce |
| ¼ | cup | Chopped cilantro |
Directions
1. Bring 8 cups water to boil in a large, deep skillet. Add pasta and cook 5-7 minutes until firm tender. Drain, reserving ¼ cup cooking water.
2. Meanwhile, bring vegetables and ¼ cup tap water to boil in a large sauce pan. Cover, reduce heat and simmer 3 minutes.
3. Stir in shrimp, cover and simmer 4 minutes or until vegetables are tender and shrimp are opaque at centers. Stir in reserved pasta water and peanut sauce. Remove from heat and stir in cilantro. Serve over pasta.
Recipe by: Woman's Day 11/18/97 Posted to recipelu-digest by Rodeo46898<Rodeo46898@...> on Mar 2, 1998