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Pollo alla Firènze
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Shrimp & Snow Peas with Rotini
Yield: Makes 6 servings
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:
1.
Cook pasta according to package directions, omitting salt; drain. Set aside.
2.
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.
3.
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.
4.
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.
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 |
This recipe appears in:
Italian
