Ingredients
2 medium sweet red peppers, cut into thin slices1 teaspoon canola oil1 cup fresh snow peas1/2 cup thinly sliced green onions1 garlic clove, minced1/2 cup reduced-sodium chicken broth2 tablespoons reduced-fat peanut butter4-1/2 teaspoons reduced-sodium soy sauce1 tablespoon rice vinegar1 teaspoon sesame oil1 teaspoon minced fresh gingerroot1/2 teaspoon crushed red pepper flakes1 pound uncooked medium shrimp, peeled and deveinedHot cooked fettuccine
Preparation
In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.
