Asian Shrimp with Pasta (Fast)

Slice, dice, shred and chop all veggies and have ready. This goes together very quickly.

1 pound unpeeled, medium-size shrimp

1 (9-ounce) package angel hair type pasta

1/4 cup soy sauce

1/4 cup rice vinegar

2 teaspoons sesame oil

green onions, chopped (optional)

1 cup frozen sweet green peas, thawed (can use soy beans)

3/4 cup shredded carrots

½ cup bean sprouts

1 (8-ounce) can sliced water chestnuts, drained

1/4 cup chopped fresh cilantro

2 tablespoons minced fresh ginger

garlic cloves, minced

1 teaspoon vegetable oil

2 tablespoons fresh lime juice

1/2 teaspoon freshly ground pepper

2 tablespoons chopped unsalted dry-roasted peanuts

Put water for pasta on to boil. Peel shrimp, and devein, if needed. Set shrimp aside. Stir together soy sauce, vinegar, and sesame oil and heat one minute in microwave on high . Set aside. Prepare pasta according to package directions, omitting salt and fat. While pasta is cooking, sauté bean sprouts, ginger and garlic in hot vegetable oil 1 to 2 minutes. (Do not brown.) Add shrimp, lime juice, and pepper; cook 3 to 5 minutes or just until shrimp turn pink. Keep warm. When pasta is done, drain and place in a large bowl or on a platter (If peas/soy beans are still cold, drain pasta atop them to warm). Drizzle heated soy sauce mixture over pasta. Add green onions and next 4 ingredients to pasta; toss. Add shrimp mixture to pasta mixture, and toss. Sprinkle with nuts and cilantro. Serve immediately.


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