Ingredients
2
tsp minced fresh ginger
2
cloves garlic, peeled and minced
1
tbsp low-sodium soy sauce
1/2
tsp Asian chili sauce (or 1/2 tsp red pepper flakes)
1/3
cup natural-style smooth peanut butter
1/2
cup lower-sodium nonfat chicken broth
12
oz medium shrimp, peeled and deveined
1
red bell pepper, cored, seeded and julienned
1
carrot, peeled and julienned
Directions
1.
Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.
