Microwave Shrimp Pasta Primavera
8 oz. Medium Shells, Mostaccioli or other medium pasta shape, uncooked
1 13 3/4-oz. can low-sodium chicken broth
3 tbsp. cornstarch
2 tbsp. vegetable oil
1 large onion, cut in thin wedges
3 large cloves garlic, minced
2 medium carrots, cut in matchstick-size pieces
1 medium red bell pepper, ribs and seeds removed, cut in thin strips
1/2 cup snow peas, cut in half diagonally
2 tbsp. lemon juice
1 tbsp. grated fresh ginger
1/8 tsp. 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.
