Yellow Curry Shrimp & Noodles
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Yellow Curry Shrimp & Noodles calories by ingredient
Number of Servings: 2
Ingredients
-
14 large raw shrimp, peeled & deveined
1 cup Thai Kitchen Yellow Curry Simmer Sauce
4 oz Healthy Harvest Whole Wheat Blend Thin Spaghetti
1 cup baby portobello mushrooms, sliced
1 cup broccoli, chopped
1 cup snap peas
5 thai basil leaves
Old Bay Seasoning
Fresh ground black pepper
Fresh ground sea salt
Olive Oil Cooking Spray
Directions
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 .