2 cups snow peas, trimmed
4 teaspoons vegetable oil, divided
1 large egg, lightly beaten
1 large egg white, lightly beaten
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
2 cups fresh bean sprouts
1/4 cup low-sodium soy sauce
1/4 cup diagonally sliced green onions

Steam snow peas, covered, 3 minutes or until crisp-tender; set aside.

Heat 1 teaspoon oil in a large Dutch oven over medium heat. Add egg and egg white, and cook until egg is done, stirring constantly. Remove from pan; set aside.

Heat 3 teaspoons oil in pan over medium heat. Add shallots, ginger, and garlic; sauté 3 minutes or until shallots begin to brown. Add shrimp and red pepper; sauté 4 minutes or until shrimp is done. Add pasta, and toss well. Add snow peas, egg, bean sprouts, and soy sauce; cook until thoroughly heated. Remove from heat; sprinkle with green onions.

Shanna's Notes: Trent and I have had this a few times and really like it. Sometimes I add a little more red pepper flakes to make it spicier. With the recipes recommended amount, it is not too spicy for Trent, so people who don't do spicy can do this. And it is only 375 calories for 2 cups, which is really a filling amount.