Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Medium Shells
-OR Mostaccioli
-OR other medium pasta
-shape, uncooked
13 3/4 oz Low-sodium chicken broth
3 tb Cornstarch
2 tb Vegetable oil
1 lg Onion; cut in thin wedges
3 lg Garlic cloves; minced
2 md Carrots; cut in
-matchstick-size pieces
1 md Red bell pepper; seeded,
- cut in thin strips
1/2 c Snow peas
- cut in half diagonally
2 tb Lemon juice
1 tb Grated fresh ginger
1/8 ts Crushed red pepper
- (optional)
12 oz Medium shrimp
-- shelled and deveined

Prepare pasta according to package directions. While pasta is
cooking, stir together chicken broth and cornstarch in a small bowl.
In a 2-quart, microwaveable casserole or bowl, combine vegetable oil,
onion, garlic, carrots, red pepper, snow peas, lemon juice, ginger
and crushed red pepper. Cover; microwave on HIGH (100 percent)
stirring once, for 3 minutes or until vegetables are tender-crisp.
Restir cornstarch mixture. Stir into vegetables. Cover; microwave
stirring once, for 5 minutes or until slightly thickened. Add shrimp.
Cover; microwave on HIGH for 2 minutes, stirring once. Let stand 2
minutes.

When pasta is done, drain well. Spoon shrimp mixture over pasta, toss
and serve.

Each serving provides: 314 Calories; 16.7 g Protein; 48.8 g
Carbohydrates; 5.4 g Fat; 65.2 mg Cholesterol; 209 mg Sodium.
Calories from Fat: 16%

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