INGREDIENTS

• 4 ounces whole wheat thin spaghetti
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 tablespoon jalapeno, minced
• 2 tablespoons green onion, sliced thin
• 6 cups low sodium chicken broth
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• 1 cup button mushrooms, thinly sliced
• 12 ounces large shrimp, uncooked
• ⅛ teaspoon pepper
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped

1. Cook spaghetti until aldente.
2. Meanwhile add oil to a large pot or dutch oven.
3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
6. Take off of the heat and stir in pepper, lime juice, and cilantro. Serve immediately.
7. Garnish with extra lime wedges and cilantro if desired.

Recipe Source: Chef Savvy
(Photo by Tom Craton)