INGREDIENTS: 8 ounces fettuccine, uncooked 2⁄3 cup reduced-sodium fat-free chicken broth 1⁄2 cup creamy peanut butter 2 tablespoons balsamic vinegar 1⁄2 teaspoon salt 1⁄8 teaspoon black pepper 1 piece fresh ginger, peeled and thinly sliced (1/2 inch piece) 1 tablespoon olive oil 1 1⁄2 cups green onions, sliced 2 teaspoons curry powder 1 1⁄2 teaspoons garlic, minced 1 1⁄2 lbs large shrimp, peeled and deveined 2 tablespoons fresh cilantro, chopped

DIRECTIONS: 1. Cook pasta according to package directions, omitting salt and fat. 2. While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth. 3. Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro