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Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

Yield 6 servings (serving size: 1 1/2 cups)
For an authentic Asian touch, use wide, flat rice noodles.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1/4 cup creamy peanut butter
  • 1 tablespoon peanut oil, divided
  • 4 cups snow peas, trimmed
  • 2 cups packaged matchstick-cut carrots
  • 1 tablespoon grated peeled fresh ginger
  • 3 garlic cloves, thinly sliced
  • 3/4 cup fat-free, less-sodium chicken broth, divided
  • 1 pound peeled and deveined medium shrimp
  • 1 tablespoon sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/4 cup minced fresh cilantro

Nutrition Information

  • calories 352
  • caloriesfromfat 25 %
  • fat 9.8 g
  • satfat 1.9 g
  • monofat 3.9 g
  • polyfat 2.9 g
  • protein 25.6 g
  • carbohydrate 41.5 g
  • fiber 4.2 g
  • cholesterol 115 mg
  • iron 4.4 mg
  • sodium 419 mg
  • calcium 89 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.

  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.

  3. Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.