INGREDIENTS:
8 ounces fettuccine, uncooked
2⁄3 cup reduced-sodium fat-free chicken broth
1⁄2 cup creamy peanut butter
2 tablespoons balsamic vinegar
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1 piece fresh ginger, peeled and thinly sliced (1/2 inch piece)
1 tablespoon olive oil
1 1⁄2 cups green onions, sliced
2 teaspoons curry powder
1 1⁄2 teaspoons garlic, minced
1 1⁄2 lbs large shrimp, peeled and deveined
2 tablespoons fresh cilantro, chopped
DIRECTIONS:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
3. Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Source: Food.com
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