THAI T SHRIMPWITH PASTA

EASY ENTERTAINING: Our guests enjoyed Thai shrimp with pasta. Serve the combo withw a Bibb lettuce salad and baguettes. For dessert, buy fruit tarts to keep it simple.

IngredientsI

3 dried lemongrass stalks ( see note) 3 cups hot water 1/ 2 cup dry white wine 1 teaspoon garlic powder 1/ 4 teaspoon coarse salt 2 teaspoons Szechwan seasoning 2 tablespoons cornstarch mixed with 2 tablespoons water 1 pound fresh shrimp, peeled and deveined ( or cleaned and thawed frozen cooked shrimp with tails removed) 6 ounces angel hair pasta 5 cups torn fresh spinach leaves 1/ 4 cup salted nuts ( such as cashewsc or almonds)

Servings: makes 4 servings Preparation time: about 25 minutes Cooking time: about 10 minutes, plus pasta

Place lemongrass and hot water in a 1- quart glass measure; cover and microwave on high ( 100 percent power) for 5 minutes; cool. Remove lemongrass to cutting board. Reserve water. Slice grass lengthwise, then finely chop. In a large nonstick skillet, combine lemongrass, reserved water, wine, garlic powder, salt and Szechwan seasoning; bring to boil. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until mixture thickens slightly. Add shrimp and cook 3 to 4 minutes or until shrimp turns pink. ( If using frozen shrimp, cook 2 minutes.)

Meanwhile, cook angel hair according to directions; drain and rinse. Return to cooking pot. Add spinach and shrimp mixture to pasta; toss. Garnish with nuts and serve. Note: Look for lemongrass stalks in the spice aisle. Per serving: 327 calories, 28 grams protein, 5 grams fat ( 15 percent calories from fat), 1 gram saturated fat, 40 grams carbohydrate, 159 milligrams cholesterol, 332 milligrams sodium, 2 grams fiber.

Carb count: 2 1/ 2.