Dear Jeanne:My family loves this simple, delicious dish. Can you reduce the fat?

— Anne Hunter, Pittsburgh

Dear Anne: This is delicious! I was able to make this just as tasty as the original!<

ASIAN SHRIMP AND NOODLES

1 pound medium-size shrimp

1 (8-ounce) bottle light Italian salad dressing

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon ginger root

1/2 teaspoon crushed red pepper

8 ounces angel-hair pasta

2 tablespoons salad oil

1 tablespoon sesame oil

1 medium-size carrot, shredded

1 cup chopped green onions

2 tablespoons chopped fresh cilantro

In a medium bowl, mix shrimp with 1/3 cup salad dressing. Refrigerate for an hour. Mix peanut butter, soy sauce, honey, ginger, crushed red pepper and remaining salad dressing; set aside. After shrimp has marinated, boil the pasta; drain. Meanwhile, in a saucepan over high heat, heat the salad oil and sesame oil. Cook the carrot for one minute. Drain the salad dressing from the shrimp. Add shrimp and green onions to carrot and cook for about 3 minutes, or until shrimp are done. In a large bowl, toss hot pasta with peanut-butter mixture, shrimp mixture and chopped cilantro.

Makes 4 servings.

LOW-FAT ASIAN SHRIMP AND NOODLES

1 pound medium-size shrimp

1 cup fat-free Italian dressing, divided use

2 tablespoons peanut butter

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1 teaspoon grated, peeled ginger root

1/2 teaspoon crushed red pepper

11/2 teaspoons sesame oil

8 ounces angel-hair pasta

11/2 teaspoons canola oil