On the Menu:
Traditional Lasagna
Savory Macaroni & Cheese
Spinach Lasagna
Penne Carbonara
Ham & Mushroom Pasta
Pasta Salad w/Horseradish
Picnic Macaroni Salad
Chicken Hawaiian Pasta
Thai Shrimp Pasta
Spaghetti with Tomatoes

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Pasta with Spicy Thai Shrimp Sauce

  • 16 oz Golden Soybean Pasta, uncooked Pasta with Spicy Thai Shrimp Sauce
  • 12 oz. fresh medium shrimp, peeled and deveined, or 12 oz. small frozen shrimp, thawed
  • 3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips
  • 3 scallions, thinly sliced (white part and tips of green part)
  • 2 tbsp. smooth (no sugar added) peanut butter
  • 1 tbsp. sesame oil
  • 1/2 cup low-sodium chicken broth or water
  • 1/2 tsp. crushed red pepper flakes
  • 1 jalapeno pepper, stemmed, seeded and thinly sliced
  • 1/2 tsp. ground ginger
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. mild white vinegar

Prepare Soybean Pasta according to package directions. While pasta is cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.

When pasta is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately.

Serves 8
FAT: 13 grams
PROTEIN: 32 grams
NET CARBS: 15 grams

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