| Recipe: |
6 oz bowtie pasta, uncooked
1 lb unpeeled medium-size fresh shrimp
2 t hot chile oil
2 t commercial roasted minced garlic
½ c low-fat spicy Indonesian dressing
1 c green pepper strips
¼ t freshly ground pepper
1 (15-ounce) can straw mushrooms, drained
8 Lime wedges (optional)
Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside.
Peel and devein shrimp. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; sauté 3 minutes or until shrimp turn pink. Add dressing to skillet, deglazing skillet by scraping particles that cling to bottom. Stir in green pepper, ground pepper, and mushrooms. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes.
Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.
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