Cooking

Shrimp Pad Thai

Filed Under: Cooking

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Shrimp Pad Thai

Calories 1720 kcal
Author Cooking Light , AUGUST 2005

Ingredients

  • 8 ounces uncooked spaghetti
  • 1/4 cup low-sodium teriyaki sauce
  • 2 tablespoons hot water
  • 3 tablespoons creamy peanut butter
  • 1/4 teaspoon Sriracha -- hot chile sauce, such as Huy Fong
  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 pound peeled and deveined large shrimp
  • 4 cups snow peas
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted peanuts
  • 5 lime wedges

Instructions

  1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  2. Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.
  3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute. Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro and peanuts. Serve with lime wedges.

Shrimp Florentine Pasta

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Shrimp Florentine Pasta

Servings 4
Calories 273 kcal
Author Mary Drennen, Cooking Light JUNE 2012

Ingredients

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • large shrimp -- peeled and deveined
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces fresh baby spinach

Instructions

  1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
  2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.

Sherried Mushroom Chicken Scaloppine 1

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Sherried Mushroom Chicken Scaloppine 1

Servings 4
Calories 85 kcal

Ingredients

  • Basic chicken scaloppine
  • 2 tsp olive oil
  • 6 oz common mushrooms rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces
  • 2 Tbs minced shallots
  • 1/2 tsp dried thyme
  • 1/2 cup dry sherry
  • 1/4 cup fat-skimmed chicken broth
  • 2 Tbs whipping cream
  • 1 Tbs chopped parsley
  • Salt and pepper

Instructions

  1. 1. Keep basic chicken scaloppine warm in a 200° oven.
  2. 2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don't wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
  3. 3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.