Shrimp & Snow Peas


6 oz uncooked fusilli (pasta twists)
2 cloves garlic, finely chopped
1/4 tsp crushed red pepper
12 oz medium shrimp, peeled and deveined
2 cups snow peas
1 (8 oz) can sliced water chestnuts, drained
1/3 cup sliced green onions
3 tbsp lime juice
2 tbsp chopped fresh cilantro
2 tbsp olive oil
1 tbsp reduced sodium soy sauce
1/4 tsp cumin

Cook pasta according to package directions, omitting salt; drain. Set aside. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add garlic and red pepper; stir-fry 1 minute. Add shrimp; stir-fry 5 minutes or until shrimp are opaque. Remove shrimp from skillet. Add snow peas and 2 tbsp water to skillet; cook, covered, 1
minute. Uncover; cook and stir 2 minutes or until snow peas are crisp-tender. Remove snow peas from skillet. Combine pasta, shrimp, snow peas, water chestnuts, and onions in large bowl. Blend lime juice, cilantro, oil, soy sauce, and cumin in small bowl. Drizzle over pasta mixture; toss to coat. Yield: 6 servings.