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Ingredients
- 4 limes, for juice/wedges
- 2 tablespoons fresh cilantro
- 2 tablespoons unsalted butter
- ⅓ cup reduced-fat mayonnaise
- 3 tablespoons sweet chili sauce
- 3 tablespoons sriracha sauce
- 2 tablespoons garlic spice paste
- 14 oz sliced fresh bell peppers and onions
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 (10 oz) packages frozen vegetable pasta
- 1 lb medium peeled/deveined white shrimp, tails removed
Prep
Steps
- Squeeze 3 limes for juice (3 tablespoons); cut remaining lime into 4 wedges. Chop cilantro finely.
- Melt butter in large, nonstick sauté pan on medium-high 1–2 minutes. Combine in small bowl: mayonnaise, sweet chili sauce, sriracha, garlic paste, and lime juice. Place peppers and onions, salt, and pepper in pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften.
- Cook pasta following package microwave instructions. Add shrimp to pan; cook 3–4 minutes, stirring occasionally, until shrimp are pink and opaque.
- Add pasta and mayonnaise mixture to pan; cook 1 minute, tossing to coat, until hot. Divide shrimp mixture among serving bowls; top with cilantro. Serve with lime wedges.
Amount per ¼ recipe serving: Calories 420, Total Fat 13g, Sat Fat 4g, Trans Fat 0g, Chol 130mg, Sodium 1710mg, Total Carb 47g, Fiber 4g, Sugars 17g, Protein 31g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%