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|
- 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.
|Serving Size:||1 cup plus about 3 tablespoons|
|Calories from Fat||28 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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