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Stir-Fried Shrimp and Snap Peas Over Capellini

(3)

2 reviews

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

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

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

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.

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; 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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