Asian Angel Hair Pasta

"I can get my son to do anything if I tell him I'm going to make this pasta," says Patti Pope. The recipe she shares makes a handsome, colorful whole-meal main course.
Makes 4 or 5 servings


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1/4 cup pine nuts or slivered almonds
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon sugar
2 teaspoons hot chili oil
3/4 pound dried angel hair pasta
1/2 pound edible-pod peas, stem ends and strings removed
3/4 to 1 pound (51 to 60 per lb.) shrimp, shelled and deveined
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions


1. In a 5- to 6-quart pan over medium heat, stir nuts often until golden, 4 to 5 minutes. Pour out of pan.

2. Pour 2 1/2 to 3 quarts water into pan, cover, and bring to a boil over high heat.

3. Meanwhile, in a wide bowl, mix soy sauce, vinegar, sesame oil, sugar, and chili oil.

4. When water boils, stir in pasta. Cook, uncovered, 3 minutes. Stir in peas and shrimp. Cook until pasta is just tender to bite and shrimp are pink, 1 to 2 minutes longer. Drain well.

5. Add pasta mixture, cilantro, and green onions to soy dressing and mix well. Sprinkle with nuts.

Created date

October 2003

Nutritional Information

Calories 451
Caloriesfromfat 26 %
Protein 24 g
Fat 13 g
Satfat 1.9 g
Carbohydrate 60 g
Fiber 3.8 g
Sodium 913 mg
Cholesterol 84 mg