Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

4 Reviews
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6 servings (serving size: 1 1/2 cups)
By Lia Huber
April 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 352
  • Caloriesfromfat 25%
  • Fat 9.8g
  • Satfat 1.9g
  • Monofat 3.9g
  • Polyfat 2.9g
  • Protein 25.6g
  • Carbohydrate 41.5g
  • Fiber 4.2g
  • Cholesterol 115mg
  • Iron 4.4mg
  • Sodium 419mg
  • Calcium 89mg

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

London1's Review

CookingLady
June 16, 2014
I used frozen prawns as well and defrosted them under cool water. I just chopped carrots and also added hello peppers. Agree with other reviewer it is good to have everything prepped up front

laegnome's Review

laegnome
June 14, 2012
Very tasty...quite easy to prepare! I used sesame oil in place of the peanut oil to add a little extra Asian flare. I also served with a bowl of sliced cucumbers for the wimpier eaters who felt this was pretty spicey!

CookingLady's Review

elizabethm
February 25, 2010
My family loved this recipe and insisted I make it again. I used frozen shrimp with tail on, defrosted under water just before cooking. I also added sweet red pepper. It is important to do all the prep work and have all the ingredients ready to go in the pan before you start cooking, otherwise everything will sit too long.

elizabethm's Review

London1
March 11, 2009
I loved this, it is now my favorite pasta dish. I have a hard time getting good shrimp, so I substituted tofu - I drained out some of the water from the tofu, brushed slices with soy sauce and let marinate for awhile, then baked it on a well-greased cookie sheet til it got nicely browned and chewy. Love love this pasta dish.