Sweet Shrimp And Angel Hair Pasta Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Ketchup1⁄4 Cup (4 tbs)
 Reduced-sodium soy sauce3 Tablespoon
 Water3 Tablespoon
 Hot red pepper sauce/1/8 teaspoon ground red pepper /cayenne6 Dash
 Peanut oil/Vegetable oil1 Tablespoon
 Sweet red pepper1 Large, cored, seeded, and cut into 1/2 inch squares
 Carrots2 Medium, peeled and coarsely shredded
 Garlic2 Clove (10 gm), minced
 Angel hair pasta/Spaghettini8 Ounce (Cappellini)
 Frozen shelled deveined small shrimp1 Pound, thawed and drained
 Scallions3 , thinly sliced (Including Tops)
 Dry roasted peanuts1⁄3 Cup (5.33 tbs) (Unsalted)
 Flaked coconut1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2043 Calories from Fat 575

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 22.2 g111.1%

Trans Fat 0 g

Cholesterol 1160 mg386.7%

Sodium 5518.7 mg229.9%

Total Carbohydrates 234 g78.2%

Dietary Fiber 24.3 g97.3%

Sugars 48.3 g

Protein 128 g255%

Vitamin A 495.9% Vitamin C 302%

Calcium 46.1% Iron 63.5%

*Based on a 2000 Calorie diet


Combine the ketchup, soy sauce, water, and red pepper sauce, if using, in a small bowl and set aside.
Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the sweet red pepper, carrots, and garlic, and saute for 5 minutes or until softened.
Meanwhile, cook the pasta according to package directions untiljust tender about 2 minutes then drain and set aside.
Add the shrimp to the skillet and saute until almost cooked through about 2 minutes.
Add the ketchup mixture, stir well, and cook 1 minute more.
Stir in the scallions, peanuts, and coconut.
Add the pasta and toss to mix