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Festive Thai Shrimp

Makes 5 Servings

cuisine: Asian

meal type: Entrée

technique: Sautéed, Simmered

Just in time for the holidays, our easy Thai shrimp recipe is brimming with good nutrition and good taste. The red and green peppers add a nice festive flair!



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

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.

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