Thai Shrimp And Vegetable Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Thai | Pasta, Seafood | 4 | Servings |
INGREDIENTS
| 12 | oz | Cappellini, extra thin |
| spaghetti | ||
| 16 | oz | Frozen mixed vegetables |
| broccoli red pepper | ||
| onions& mushroom | ||
| 12 | oz | Medium shrimp, Peeled and |
| deveined | ||
| 1/2 | c | Thai peanut sauce |
| 1/4 | c | Chopped cilantro |
INSTRUCTIONS
Bring 8 cups water to boil in a large, deep skillet. Add pasta and cook 5-7 minutes until firm tender. Drain, reserving 1/4 cup cooking water. Meanwhile, bring vegetables and 1/4 cup tap water to boil in a large sauce pan. Cover, reduce heat and simmer 3 minutes. Stir in shrimp, cover and simmer 4 minutes or until vegetables are tender and shrimp are opaque at centers. Stir in reserved pasta water and peanut sauce. Remove from heat and stir in cilantro. Serve over pasta. Recipe by: Woman's Day 11/18/97 Posted to recipelu-digest by Rodeo46898 <Rodeo46898@aol.com> on Mar 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 93
Total Fat: 11.1g
Cholesterol: 107.2mg
Sodium: 629.1mg
Potassium: 502.1mg
Carbohydrates: 21g
Fiber: 5.8g
Sugar: 0g
Protein: 20.2g