Penne And Shrimp With Gingered-Soy Dressing

Makes 6
Prep 25 m
Chill 30 m
Cook 20 m



  1. 1 of 6 Combine soy sauce, orange juice, honey, ginger and red-pepper flakes in small bowl. Pour 1/4 cup of mixture into heavy plastic food-storage bag. Add shrimp; refrigerate 30 minutes, turning bag frequently. Reserve remaining soy mixture for dressing.
  2. 2 of 6 Meanwhile, cook pasta in large pot of lightly salted water until firm but tender, about 12 minutes.
  3. 3 of 6 Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp; saute 2 to 3 minutes, turning halfway through, until golden and curled. Using slotted spoon, remove to large bowl; cover and keep warm.
  4. 4 of 6 Reduce heat under skillet to medium; add remaining 1 tablespoon oil into skillet. Add scallions and snow peas; saute 1 minute. Add to shrimp.
  5. 5 of 6 Whisk together reserved soy mixture, 1/2 cup of reserved corn liquid and the cornstarch in small bowl until cornstarch is completely dissolved. Pour into skillet. Bring to boiling; cook 1 minute. Stir in shrimp mixture with baby corn; gently heat through.
  6. 6 of 6 Drain pasta; turn into large bowl. Add shrimp with vegetables, tossing until well combined. Serve immediately. Makes 6 servings.
Nutrition Information for Penne And Shrimp With Gingered-Soy Dressing
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 7 g fiber, 1021 mg sodium, 377 kcal cal., 61 g carb., 20 g pro., 90 mg chol., 6 g Fat, total