Shrimp Snow Peas with Rotini
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Shrimp & Snow Peas with Rotini
YIELD Makes 6 servings
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Shrimp star in this Mexican-inspired stir-fry. A 3-ounce serving of shrimp has more calcium than a 1-cup glass of milk. Calcium deficiencies have been linked to osteoporosis, colon cancer and hypertension.
INGREDIENTS
| 6 | ounces uncooked rotini |
| Nonstick cooking spray | |
| 2 | cloves garlic, finely chopped |
| 1/4 | teaspoon red pepper flakes |
| 12 | ounces medium shrimp, peeled and deveined |
| 2 | cups snow peas |
| 1 | can (8 ounces) sliced water chestnuts, drained |
| 1/3 | cup sliced green onions |
| 3 | tablespoons lime juice |
| 2 | tablespoons chopped fresh cilantro |
| 2 | tablespoons olive oil |
| 1 | tablespoon reduced-sodium soy sauce |
| 1‑1/2 | teaspoons Mexican seasoning |
PREPARATION:
- Cook pasta according to package directions, omitting salt; drain. Set aside.
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add garlic and red pepper; stir-fry 1 minute. Add shrimp; stir-fry 5 minutes or until shrimp are opaque. Remove shrimp from skillet.
- Add snow peas and 2 tablespoons water to skillet; cook, covered, 1 minute. Uncover; cook and stir 2 minutes or until snow peas are crisp-tender. Remove snow peas from skillet.
- Combine pasta, shrimp, snow peas, water chestnuts and onions in large bowl. Blend lime juice, cilantro, oil, soy sauce and Mexican seasoning in small bowl. Drizzle over pasta mixture; toss to coat. Garnish with radishes, if desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup plus about 3 tablespoons |
| Sodium | 244 mg |
| Protein | 13 g |
| Fiber | 3 g |
| Carbohydrate | 18 g |
| Cholesterol | 87 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 28 % |
| Calories | 169 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Starch | 1 |
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