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Stir-Fried Shrimp and Snap Peas Over Capellini

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Stir-Fried Shrimp and Snap Peas Over Capellini
  • Prep 30 min
  • Total 0 min
  • Ingredients 13
  • Servings 8
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Create a heavenly stir-fry in just 30 minutes. It's paired well with extra-thin pasta.
By Pillsbury Kitchens
Updated Sep 29, 2008

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. frozen sugar snap peas, thawed, drained
Make With
Make With
Progresso Broth

Steps

  • 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

320 Calories, 4g Total Fat, 22g Protein, 50g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
320
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
120mg
40%
Sodium
410mg
17%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
16%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
30%
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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