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Curried Shrimp in Peanut Sauce

Cooking Light-Jan/Feb/01





List of Ingredients



• 8 ounces uncooked fettuccine
  
• 2/3 cup fat-free, less-sodium chicken broth
  
• 1/2 cup creamy peanut butter
  
• 2 tablespoons balsamic vinegar
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 1 piece (1/2-inch) peeled fresh ginger, thinly sliced
  
• 1 tablespoon olive oil
  
• 1 1/2 cups sliced green onions
  
• 2 teaspoons curry powder
  
• 1 1/2 teaspoons bottled minced garlic
  
• 1 1/2 pounds large shrimp, peeled and deveined
  
• 2 tablespoons chopped fresh cilantro
  






Instructions



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.
   
4. Yield: 4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1-1/2 teaspoons cilantro).
   
5. Per Serving (excluding unknown items): 49 Calories; 4g Fat (60.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.