Shrimp Snow Peas with Rotini

Shrimp & Snow Peas with Rotini

Shrimp & Snow Peas with Rotini

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.


Makes 6 servings


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


  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
Calories 169
Calories from Fat 28 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 87 mg
Carbohydrate 18 g
Fiber 3 g
Protein 13 g
Sodium 244 mg

Dietary Exchange

Starch 1
Meat 1-1/2

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