Spicy Thai Shrimp Topping For Pasta
Irene Eslinger, Coleharbor, ND
Serve with 12-16 ounces of linguini, penne or other medium to long pasta shape, cooked according to package directions.
2 tablespoons margarine, divided
12 ounces uncooked medium shrimp, peeled and deveined
3 red or green bell peppers, cut into thin strips
3 scallions, thinly sliced
2 tablespoons smooth peanut butter
1 tablespoon hot chili sesame oil
½ cup chicken broth
½ teaspoon crushed red pepper flakes
1 jalapeno pepper, stemmed, seeded and thinly sliced
1 teaspoon finely grated fresh ginger or ½ teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon white wine vinegar
Combine 1 tablespoon margarine with remaining ingredients in a saucepan; place over low heat. Cover and simmer until the sauce is smooth and shrimp are cooked through, about 5 minutes. When pasta is done, transfer to large bowl and toss with 1 tablespoon margarine to prevent sticking. Add sauce and toss gently until well combined. Serve immediately. Makes four 1-cup servings.
Each serving provides: 259 calories, 21 g protein, 11 g carbohydrates, 3 g fiber, 15 g fat, 129 mg cholesterol, 41 mcg folate, 3 mg iron, 589 mg sodium.