Festive Thai Shrimp

Number of Servings: 
5
Ingredients: 
8 ounces dried whole wheat angel hair pasta
1 tablespoon canola oil
1 small onion, thinly sliced
One 16-ounce bag frozen tri-color pepper strips, thawed
1 ½ cups all-natural chicken broth
3 tablespoons all-purpose flour
¼ cup Thai peanut sauce or peanut satay stir-fry sauce
¾ teaspoon salt
1 pound small or medium cooked shrimp, fresh or frozen, thawed
¼ cup coarsely chopped dry roasted peanuts
Nutrition Information: 

(per serving)
370 calories; 7g fat (0.5g saturated, 0.7g omega-3); 590mg sodium; 46g carbohydrates; 6g fiber; 30g protein; 60% vitamin A; 100% vitamin C, 20% iron

Instructions: 

Cook the pasta according to package directions. Drain and set aside.

While the pasta is cooking, heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and sauté for 2 minutes, stirring frequently. Add the peppers and cook an additional 2 minutes.

In a small bowl, whisk together the broth, flour, peanut sauce, and salt until well blended. Add the broth mixture to the peppers and onion and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes. Add the pasta and shrimp and heat through. Place in individual bowls, top with peanuts, and serve.

No votes yet
Related terms:
  • Get the Facts About Seafood & Pregnancy