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Chili-Ginger Shrimp and Noodles

Makes: 4  servings Prep 20 mins Cook 10 mins


  • 1/2 pound  thin spaghetti or vermicelli
  • 1 pound  shelled and deveined large shrimp
  • 1/2 teaspoon  salt, divided
  • 1 tablespoon  plus 1 teaspoon olive oil, divided
  • 1 teaspoon  finely chopped garlic
  • 1/2 pound  snow peas or sugar snap peas
  • 3 tablespoons  fresh lime juice
  • 1 8 ounce bottle Pad Thai Sauce
  • 2 green onions, sliced


1. Start to cook pasta according to package directions.

2. Meanwhile, sprinkle shrimp with 1/4 teaspoon of the salt. Heat 1 tablespoon of the oil in a large non-stick skillet over high heat; add shrimp and cook 1-12 minutes per side, until golden. Add garlic and cook 30 seconds. Transfer to a plate.

3. Heat remaining 1 teaspoon oil in same skillet. Add snow peas; sprinkle with remaining 1/4 teaspoon salt and cook, stirring occasionally, 3 to 4 minutes (4 to 5 minutes for sugar snap peas), until lightly charred in spots and tender-crisp.

4. Remove 1/3 cup pasta cooking water to a cup. Drain pasta and add to peas in skillet with pasta water, lime juice, pad thai sauce and shrimp. Cook mixture, stirring, 3 to 4 minutes, until heated through. Transfer to a serving bowl and sprinkle with green onions. Serve immediately. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)550,
  • Fat, total(g)7,
  • chol.(mg)173,
  • sat. fat(g)1,
  • carb.(g)85,
  • fiber(g)3,
  • pro.(g)32,
  • sodium(mg)1933,
  • calcium(mg)101,
  • Percent Daily Values are based on a 2,000 calorie diet