PASTA SAUCES - THAI SHRIMP AND VEGETABLES

By ClaudiaJan

Ingredients

• Cook pasta: Bring a large pot of lightly salted water to boil. Add 12 ounces pasta and cook according to package directions.
• Meanwhile prepare one or the pasta sauces below.
• Before draining pasta, scoop off about & cup of the pasta cooking water. After draining, return pasta to pot along with reserved cooking water. Add sauce and toss to mix.
• 1 bag (16 ounces) frozen mixed vegetables (broccoli, red peppers, onions and mushrooms)
• 12 ounces peeled and deveined medium-size shrimp (about 27)
• 1/2 cup bottled Thai peanut sauce
• 1/4 cup chopped cilantro

Preparation

Step 1

1. Bring vegetables and ]A cup water to
boil in a large saucepan. Cover, reduce
heat and simmer 3 minutes.
2. Stir in shrimp, cover and simmer 4 to
5 minutes longer until vegetables are ten
der and shrimp are opaque at centers.
Stir in peanut sauce, remove from heat;
stir in cilantro.
Serves 4. Per serving: 500 c-?l, 29 g
pro, 78 gear, 8 g fat, 105 mg chol, 613
mg sod. Exchanges: 4'/i starch/bread, 2
vegetable, 2 lean meat