Caribbean Shrimp Pasta

Caribbean Shrimp Pasta


2 tablespoons Dierbergs olive oil
1 cup sugar snap peas, halved
½ cup diced carrot
½ cup diced yellow bell pepper
2 tablespoons minced fresh ginger root
2 cloves garlic, minced
1 pound large shrimp (26 to 40 count), peeled and deveined
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
½ teaspoon salt
Crushed red pepper flakes
Hot cooked pasta


In large skillet, heat olive oil over medium-high heat. Add sugar snap peas, carrot, bell pepper, ginger, and garlic; cook stirring frequently until vegetables wilt, about 3 minutes. Add shrimp; cook stirring often until shrimp are opaque, about 2 minutes. Whisk lime peel and juice, and cornstarch into broth. Stir into shrimp mixture; cook stirring frequently until thickened, about 1 to 2 minutes. Season with salt and red pepper flakes. Toss with hot cooked pasta.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 357
Cholesterol: 90 mg
Fat: 9 g
Sodium: 854 mg
Carbohydrates: 51 g
Protein: 19 g
Fiber: 3 g