Asian Shrimp & Vegetable Pasta Stir-Fry

30 4 servings, 1-3/4 cups (425 mL) each
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(2) 1 Review
Prep Time
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4 servings, 1-3/4 cups (425 mL) each

What You Need

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Make It

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  • Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
  • Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.

Creative Leftovers

Cool, then refrigerate any leftovers. Serve the next day as a chilled salad.

For a Milder Version

Reduce crushed red pepper to 1/4 tsp.


  • 4 servings, 1-3/4 cups (425 mL) each

Nutritional Information

Serving Size 4 servings, 1-3/4 cups (425 mL) each
Calories 510
% Daily Value
Total fat 19g
Saturated fat 2.5g
Cholesterol 130mg
Sodium 720mg
Carbohydrate 57g
Dietary fibre 4g
Sugars 10g
Protein 29g
Vitamin A 35 %DV
Vitamin C 50 %DV
Calcium 8 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Kamms |

    Made this dish tonight. It was fantastic. I substituted the radishes and cucumbers with broccoli, cauliflower and bok choy. The fact that all at dinner went back for seconds is a good sign.