• 6servings
  • 352calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, D, E
MineralsChromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked fettuccine

  2. 1/4 cup creamy peanut butter

  3. 1 tablespoon peanut oil, divided

  4. 4 cups snow peas, trimmed

  5. 2 cups packaged matchstick-cut carrots

  6. 1 tablespoon grated peeled fresh ginger

  7. 3 garlic cloves, thinly sliced

  8. 3/4 cup fat-free, less-sodium chicken broth, divided

  9. 1 pound peeled and deveined medium shrimp

  10. 1 tablespoon sugar

  11. 2 tablespoons low-sodium soy sauce

  12. 2 teaspoons chili garlic sauce

  13. 1/4 cup minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.

  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.

  3. Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.


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