Yellow Curry Shrimp & Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
14 large raw shrimp, peeled & deveined1 cup Thai Kitchen Yellow Curry Simmer Sauce4 oz Healthy Harvest Whole Wheat Blend Thin Spaghetti1 cup baby portobello mushrooms, sliced1 cup broccoli, chopped1 cup snap peas5 thai basil leavesOld Bay SeasoningFresh ground black pepperFresh ground sea saltOlive Oil Cooking Spray
1. Bring water to boil and add whole wheat pasta. Cook according to directions on box. Once cooked, drain thoroughly.
3. In a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.
4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.
5. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add sliced mushroom, broccoli and snap peas and cook for 2-3 minutes, or until veggies begin to soften.
6. Add pasta and curry sauce to stirfry pan and mix well, then allow to simmer for 1-2 minutes. Add shrimp and mix well.
7. On two plates, divide pasta evenly, then top each dish with shredded basil leaves and serve immediately.
Makes two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user .
3. In a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.
4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.
5. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add sliced mushroom, broccoli and snap peas and cook for 2-3 minutes, or until veggies begin to soften.
6. Add pasta and curry sauce to stirfry pan and mix well, then allow to simmer for 1-2 minutes. Add shrimp and mix well.
7. On two plates, divide pasta evenly, then top each dish with shredded basil leaves and serve immediately.
Makes two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 371.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 32.0 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 3.4 g
- Protein: 20.7 g
Member Reviews