Stir-Fried Shrimp and Snap Peas Over Capellini

Create a heavenly stir-fry in just 30 minutes. It's paired well with extra-thin pasta.

  • prep time 30 min
  • total time
  • ingredients 13
  • servings 8

Ingredients

1
(16-oz.) pkg. uncooked angel hair pasta (capellini)
1
cup Progresso™ Chicken Broth (from 32-oz. carton)
3
tablespoons rice vinegar
1
tablespoon soy sauce
1
tablespoon cornstarch
1
teaspoon sugar
1
tablespoon light sesame or vegetable oil
1 1/2
lb. shelled deveined uncooked medium shrimp
1/4
cup chopped green onions
2
tablespoons grated ginger root
3
garlic cloves, minced
1
(15-oz.) can baby corn, drained
1
(9-oz.) pkg. Green Giant™ frozen sugar snap peas, thawed, drained
  • 1 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine broth, vinegar, soy sauce, cornstarch and sugar; blend well. Set aside.
  • 3 Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add shrimp, onions, ginger root and garlic; cook and stir 3 to 5 minutes or until shrimp turn pink.
  • 4 Stir in cornstarch mixture, corn and sugar snap peas; cook and stir 2 to 4 minutes or until sauce thickens slightly and mixture is thoroughly heated.
  • 5 To serve, arrange pasta on large serving platter. Spoon shrimp mixture over pasta.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    320
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    6%;
    Calcium
    8%;
    Iron
    30%;
    Exchanges:
    3 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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