• 4servings
  • 26minutes
  • 480calories

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Nutrition Info . . .

MineralsZinc, Copper, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 oz. (1/2 of 1-lb. pkg.) angel hair pasta , uncooked

  2. 1 lb. frozen peeled and deveined uncooked shrimp

  3. 2 tsp. cornstarch

  4. 3 cups frozen mixed vegetables

  5. 2 tsp. oil

  6. 1 Tbsp. freshly grated gingerroot

  7. 1/4 cup KRAFT Zesty Italian Dressing

  8. 2 Tbsp. hoisin sauce

Instructions Jump to Ingredients ↑

  1. COOK pasta as directed on package. Toss shrimp with cornstarch in large bowl; let stand 10 min. Place vegetables in strainer; rinse under hot water 30 sec. or until vegetables are thawed. Drain.

  2. MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add shrimp and ginger; stir-fry 8 min. or until shrimp turn pink. Add vegetables, dressing and hoisin sauce; cook 2 min. or until heated through, stirring frequently.

  3. DRAIN pasta; place in large serving bowl. Add shrimp mixture; mix lightly.


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