FAST FIXLight and spicy shrimp dish pair beautifully with tender pasta and crisp sugar snaps. I usually use capellini pasta, but angel hair works, too.
—Thomas Faglon, Somerset, NJ
TAKES: 25 min. • MAKES: 4 servings
8 oz. uncooked angel hair pasta
8 oz. fresh sugar snap peas (about 2 cups), halved diagonally
2 Tbsp. olive oil
1 lb. uncooked shrimp (26-30 per lb.), peeled and deveined
3 tsp. curry powder
1 tsp. ground cumin
3/4 tsp. salt
6 green onions, diagonally sliced
1. Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turns pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
1 1/3 CUPS: 404 cal., 10g fat (1g sat. fat), 138mg chol., 588mg sod., 50g carb. (4g sugars, 5g fiber), 28g pro. DIABETIC EXCHANGES: 3 starch, 3 lean meat, 1 1/2 fat.