| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Asian |
Almonds, Pasta, Lowfat, Meatless |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Water |
| 1/4 |
c |
Ketchup |
| 1 |
tb |
Dried basil |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Red pepper flakes; or more to taste |
| 1/4 |
lb |
Small shrimp; peeled and deveined |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Vegetable oil |
| 8 |
oz |
Dry fettuccine pasta; cooked and drained |
| 2 |
c |
Bean sprouts |
| 1/2 |
c |
Slivered almonds; toasted * |
| 2 |
tb |
Sliced green onions |
|
|
Lime wedges; for garnish |
INSTRUCTIONS
In a small bowl combine water, ketchup, basil, salt, ginger, and red pepper
flakes; set aside. In large nonstick skillet over medium heat saute shrimp
and garlic in oil until shrimp are opaque throughout. Stir in ketchup
mixture and pasta. Increase heat to medium high. Cook, about 5 minutes,
tossing occasionally until pasta absorbs sauce. Arrange on platter with
bean sprouts on the side and sprinkle with almonds and green onions.
Garnish with lime wedges.
Servings: 4 main-dish servings
Notes
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
(PER SERVING: 332 Calories; 12 g Fat; 65 mg Cholesterol; 757 mg Sodium; 42
g Carbohydrate; 3 g Fiber; 27 g Protein.)
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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