Microwave shrimp pasta primavera

8 Servings

Ingredients

Quantity Ingredient
8 ounces Medium Shells OR Mostaccioli OR other medium pasta shape, uncooked
13¾ ounce Low-sodium chicken broth
3 tablespoons Cornstarch
2 tablespoons Vegetable oil
1 large Onion; cut in thin wedges
3 larges Garlic cloves; minced
2 mediums Carrots; cut in matchstick-size pieces
1 medium Red bell pepper; seeded, cut in thin strips
½ cup Snow peas cut in half diagonally
2 tablespoons Lemon juice
1 tablespoon Grated fresh ginger
⅛ teaspoon Crushed red pepper (optional)
12 ounces Medium shrimp shelled and deveined

Directions

Prepare pasta according to package directions. While pasta is cooking, stir together chicken broth and cornstarch in a small bowl.

In a 2-quart, microwaveable casserole or bowl, combine vegetable oil, onion, garlic, carrots, red pepper, snow peas, lemon juice, ginger and crushed red pepper. Cover; microwave on HIGH (100 percent) stirring once, for 3 minutes or until vegetables are tender-crisp.

Restir cornstarch mixture. Stir into vegetables. Cover; microwave stirring once, for 5 minutes or until slightly thickened. Add shrimp.

Cover; microwave on HIGH for 2 minutes, stirring once. Let stand 2 minutes.

When pasta is done, drain well. Spoon shrimp mixture over pasta, toss and serve.

Each serving provides: 314 Calories; 16.7 g Protein; 48⅘ g Carbohydrates; 5⅖ g Fat; 65⅕ mg Cholesterol; 209 mg Sodium.

Calories from Fat: 16%

Copyright National Pasta Association () (Reprinted with permission)

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