Recipe: Healthy Bang Bang Shrimp Pasta - Cincinnati News, FOX19-WXIX TV

Recipe: Healthy Bang Bang Shrimp Pasta

Skinnymom.com Skinnymom.com
FOX19 -

Nothing satisfies those cravings for Asian food better than local blogger Skinny Mom's sweet and savory Bang Bang Shrimp Pasta! The Thai sweet chili sauce and sriracha come together to create a dish bursting with authentic Asian flavor.

Bang Bang Shrimp Pasta

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 servings

Serving size: 4 oz pasta, 10 shrimp and 2 Tbsp sauce

Ingredients

8 oz dry Barilla Protein PLUS Angel Hair Pasta

2 tsp corn starch

½ Tbsp paprika

½ Tbsp chili powder

½ tsp salt

½ tsp black pepper

1 lb medium raw shrimp, shelled and deveined (about 40)

3 Tbsp plain, non-fat Greek yogurt

3 Tbsp Thai Kitchen Sweet Chili Sauce

2½ Tbsp sesame oil, divided

2 Tbsp ReaLime® Juice

1½ tsp sriracha sauce

? tsp red pepper flakes

3 green onions, sliced thin

Instructions

In a large stockpot over medium-high heat, bring 10-12 cups of water to boil. Add pasta and cook until al dente (softened but still slightly firm). Drain pasta and set aside.

In a large Ziploc bag add corn starch, paprika, chili powder, salt and black pepper. Add shrimp to bag, seal and shake bag a few times to evenly cover shrimp with seasoning mixture.

In a small bowl, whisk together Greek yogurt, sweet chili sauce, 1½ Tbsp sesame oil, lime juice, sriracha sauce and red pepper flakes.

Pour sauce over pasta and toss to evenly coat pasta. Set aside.

In a large skillet over medium-high heat, add remaining 1 Tbsp sesame oil. 

Once oil has heated, sauté shrimp for 3-5 minutes. Flip halfway through to evenly cook on both sides.Serve shrimp over pasta and top with green onions.

Nutrition Information Per Serving (4 oz pasta, 10 shrimp and 2 Tbsp sauce ):

Calories: 426

Calories from fat: 112

Fat: 12g

Saturated Fat: 2g

Cholesterol: 200mg

Sodium: 1214mg

Carbohydrates: 49g

Fiber: 4gSugar 8g

Protein: 33g

Calcium: 13%g

Iron: 13%

WWP+: 11

Copyright 2015 WXIX. All rights reserved.

Powered by Frankly