Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces fresh or frozen peeled and deveined medium-sized shrimp
- 8 ounces dried rotini pasta (optional: may use other pasta shapes like radiatore or gemelli)
- 1 6-ounce package of frozen snow peas
- 1 red sweet bell pepper, seeded and chopped
- 4 green onions, sliced
- ¼ cup white wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon crushed red pepper
- Nonfat cooking spray
Directions
1.Thaw shrimp if frozen.
2.Cook pasta according to package instructions. Add snow peas to pasta water about 1 minute before pasta is done cooking. Drain in a colander then return pasta and peas to the pot.
3.Add bell pepper and green onions and toss well. Cover and set aside.
4.Place vinegar, oil, soy sauce and red pepper in an airtight container, cover, then shake to combine ingredients for vinaigrette.
5.Spray skillet with cooking spray and heat over medium-high heat. Add shrimp and cook until opaque.
6.Place pasta mixture in a large serving bowl. Add shrimp and toss well. Drizzle vinaigrette then toss until well coated then serve.