1 red bell pepper, seeded and cut into thin strips
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
How to Make It
Combine first 4 ingredients in a small saucepan, stirring until smooth. Bring to a boil over high heat, and cook, stirring constantly, 30 seconds or until thickened. Cool completely.
Cook pasta in boiling water 5 minutes, omitting salt and fat. Stir in shrimp, and cook 2 minutes or until shrimp are done. Place shrimp mixture in a colander; add peas, and rinse with cold water. Drain well.
Place shrimp mixture in a large bowl. Stir soy sauce mixture, bell pepper, 1 tablespoon soy sauce, and ginger into shrimp mixture; toss gently to coat.
Cooking Light Superfast Suppers
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