Sweet & Sour Shrimp & Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tbsp real butter1 tbsp minced garlic1 cup sugar snap peas1 cup green peppers1 cup green beans1 cup onions1 cup mushrooms2 cups california blend (carrots/broccoli/cauliflower)1 20oz can pineapple tidbits with juice4 cups shrimp1/4 cup soy sauce1/4 cup brown sugar2 tbsp corn starch4 tbsp water3 tbsp apple cider vinegar1/2 tsp ginger4 cups pasta
Cook pasta as directed, drain, set aside...
Melt 3 tbsp real butter in non stick skillet or wok, add 1 tbsp minced garlic, and brown on very low heat, so butter won't scorch.
Add 1 cup sliced onion, 1 cup sliced green peppers, 1 cup snap green beans (raw not canned), 1 cup sugar snap peas, and 2 cups california blend veggies... saute for 10 min on low heat, turning over and over.
Add 4 cups shrimp and 1 cup mushrooms, mix well, keep on very low heat...
Add 1/4 cup soy sauce to a bowl, whisk in 1/4 cup brown sugar, 3 tbsp cider vinegar, 1/2 tsp ginger.
When veggies are almost done, add mixture to pan, and mix well, coating all thoroughly.
Add 1 20oz can pineapple tidbits and the juice to pan, mix in well.
Turn heat on high, and bring to boil.
Add 4 cups cooked pasta.
Stir 2 tbsp corn starch into 4 tbsp water, mix well.
As soon as pan is boiling, add corn starch mix to pan, and stir well while juices thicken.
Remove from heat as soon as juices are thickened, (do not leave on high heat for too long, or the veggies will overcook and be too soft).
Serve
Enjoy!!
Makes 12 - 1 cup servings
NOTE: I enjoy a variety of vegetables in my stir fry's, although you may just stick with the regular sweet & sour veggies as well, either way, this is a recipe that is sure to satisfy the whole family!!
Number of Servings: 12
Recipe submitted by SparkPeople user VAMPRILLA.
Melt 3 tbsp real butter in non stick skillet or wok, add 1 tbsp minced garlic, and brown on very low heat, so butter won't scorch.
Add 1 cup sliced onion, 1 cup sliced green peppers, 1 cup snap green beans (raw not canned), 1 cup sugar snap peas, and 2 cups california blend veggies... saute for 10 min on low heat, turning over and over.
Add 4 cups shrimp and 1 cup mushrooms, mix well, keep on very low heat...
Add 1/4 cup soy sauce to a bowl, whisk in 1/4 cup brown sugar, 3 tbsp cider vinegar, 1/2 tsp ginger.
When veggies are almost done, add mixture to pan, and mix well, coating all thoroughly.
Add 1 20oz can pineapple tidbits and the juice to pan, mix in well.
Turn heat on high, and bring to boil.
Add 4 cups cooked pasta.
Stir 2 tbsp corn starch into 4 tbsp water, mix well.
As soon as pan is boiling, add corn starch mix to pan, and stir well while juices thicken.
Remove from heat as soon as juices are thickened, (do not leave on high heat for too long, or the veggies will overcook and be too soft).
Serve
Enjoy!!
Makes 12 - 1 cup servings
NOTE: I enjoy a variety of vegetables in my stir fry's, although you may just stick with the regular sweet & sour veggies as well, either way, this is a recipe that is sure to satisfy the whole family!!
Number of Servings: 12
Recipe submitted by SparkPeople user VAMPRILLA.
Nutritional Info Amount Per Serving
- Calories: 259.7
- Total Fat: 3.3 g
- Cholesterol: 176.1 mg
- Sodium: 499.9 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 1.8 g
- Protein: 21.3 g
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