Post by mandie68 on Nov 29, 2010 3:47:40 GMT -5
What You Need
225 g whole wheat spaghetti, uncooked
5 Tbsp. Kraft Signature Asian Sesame Dressing, divided
1 lb. (450 g) uncooked deveined peeled large shrimp
3 cloves garlic, minced
1 Tbsp. sesame seed
4 cups frozen Asian-style stir-fry vegetables, thawed
2 Tbsp. lite soy sauce
Make It
COOK spaghetti as directed on package, omitting salt.
MEANWHILE, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add shrimp, garlic and sesame seed; stir-fry 3 min. or until shrimp turn pink. Add vegetables, soy sauce and remaining dressing; stir-fry 3 min. or until vegetables are heated through. Remove from heat.
DRAIN spaghetti; place on platter. Top with shrimp mixture.
kraft kitchens tipsSubstitute
Prepare using 300 g (1/3 of 900-g pkg.) angel hair pasta.
makes 4 servings, 2 cups (500 mL) each
225 g whole wheat spaghetti, uncooked
5 Tbsp. Kraft Signature Asian Sesame Dressing, divided
1 lb. (450 g) uncooked deveined peeled large shrimp
3 cloves garlic, minced
1 Tbsp. sesame seed
4 cups frozen Asian-style stir-fry vegetables, thawed
2 Tbsp. lite soy sauce
Make It
COOK spaghetti as directed on package, omitting salt.
MEANWHILE, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add shrimp, garlic and sesame seed; stir-fry 3 min. or until shrimp turn pink. Add vegetables, soy sauce and remaining dressing; stir-fry 3 min. or until vegetables are heated through. Remove from heat.
DRAIN spaghetti; place on platter. Top with shrimp mixture.
kraft kitchens tipsSubstitute
Prepare using 300 g (1/3 of 900-g pkg.) angel hair pasta.
makes 4 servings, 2 cups (500 mL) each